Green Bean and Potato Salad

  • Yield: Serves 8
  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
Green Bean and Potato Salad


  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup finely chopped red onion
  • 2 tbsp. chopped fresh dill
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1/2 lb. small red and/or purple potatoes, cut into 1/2x1/2x2-inch pieces
  • 1 lb. green beans, trimmed and cut into 2-inch pieces


  1. In a medium bowl combine yogurt, onion, dill, lemon zest and lemon juice. Cover and set aside.
  2. In a large skillet combine potatoes and 1 cup water. Place green beans on potatoes. Place skillet over high heat; bring to a simmer. Reduce heat to medium; cook, covered, 5 minutes or until potatoes are tender and green beans are crisp-tender. Drain and rinse under cold water; drain well.
  3. Add potatoes and green beans to yogurt mixture; toss to coat. Serve warm or refrigerate until serving.

Per serving: 59 calories, 2g fat, 1g saturated fat, 3mg cholesterol, 13mg sodium, 10g carbohydrate, 2g fiber, 3g protein

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