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+ servings

Favorite But So Simple Potato & Green Bean Salad

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Prep Time 40 mins
Cook Time 15 mins
Total Time 1 hr 50 mins
Course Side Dish
Servings 6
Calories 166 kcal

Ingredients
  

  • 3 pounds red and blue wisconsin potatoes
  • 1 pound fresh green beans
  • 1 cup finely julianned fresh basil
  • 1 small shallot
  • 1 garlic bulb
  • 3/4 cups fat free greek yogurt
  • 1/2 cups mayonaise
  • 3/4 cups strained bread & butter pickle juice
  • 1 tablespoon apple cider vinegar
  • 1 tsp agave or sugar
  • 1 tsp tapitio
  • 1/8 tsp black pepper
  • 1/4 tsp Sea salt

Instructions
 

  • Dressing: Put yogurt, mayonaise, pickle juice, apple cider vinegar, agave or sugar and tapitio in a medium size bowl. Whisk ingredients together. Finely mince shallot and garlic in food processor, add to yogurt mixture and whisk well, add salt and pepper, set aside.
  • Remove stems from basil and finely julienne leaves. Set Aside.
  • Bring enough salted water with a bay leaf to cover potatoes to a boil. Meanwhile dice potatoes into 4 or 6 pieces depending on size of potatoes. Add to boiling water and cook about 15 minutes, potatoes should be somewhat crisp. Remove and set on a cookie sheet or flat pan to partially cool.
  • Bring salted water to a boil in a 2 qt. saucepan. Wash and remove ends from string beans, cut into 2 or 3 pieces, depending on size of beans. Put into boiling water and cook about 5 minutes, remove immediately and place in ice cold water to stop cooking. set aside.
  • Place half potatoes in bowl, add half of string beans and half of basil, then cover with ample amount of dressing. Add remaining potatoes, string beans and dressing....
  • Sprinkle with remaining basil. Let sit at least half hour to meld flavors.

Nutrition

Calories: 166kcalCarbohydrates: 6gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 229mgPotassium: 201mgFiber: 2gSugar: 4gVitamin A: 535IUVitamin C: 9mgCalcium: 57mgIron: 1mg
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