Potato Salad With Beans And Yogurt Dressing

Creamy, tangy, and bursting with flavor, this potato salad is a refreshing twist on a classic. By adding kidney beans and a zesty yogurt dressing, this dish becomes a satisfying side that’s perfect for outdoor gatherings or picnics.

The best part?

It’s incredibly easy to make and can be customized to your taste!

Ready Time

40 mins

Yields

8 servings

Ingredients

4 large potatoes, peeled and diced
1 (15 ounce) can kidney beans, drained and rinsed
1 cup plain whole milk yogurt
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives (optional)

Instructions

Boil the diced potatoes in a large pot of salted water until they’re tender, about 10-12 minutes. Drain the potatoes and let them cool to room temperature.

In a large bowl, combine the cooled potatoes, kidney beans, chopped fresh dill, salt, and pepper.

In a separate bowl, whisk together the yogurt, Dijon mustard, and lemon juice until smooth. Pour the yogurt dressing over the potato and bean mixture, and stir until everything is well combined.

Taste and adjust the seasoning as needed.

If the salad needs a bit more zing, add a squeeze more lemon juice or a sprinkle more salt. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Just before serving, sprinkle with chopped fresh chives if using.

Serve the potato salad chilled, garnished with extra chopped chives if desired.

Notes

For a more intense potato flavor, use high-quality potatoes that are high in starch, like Russet or Idaho. If using canned kidney beans, make sure to rinse them well to remove excess sodium.

You can customize the yogurt dressing to your taste by adding more lemon juice, mustard, or even some minced garlic.

If you’re short on time, you can chill the salad in the refrigerator for as little as 15 minutes, but the longer it sits, the better the flavors will meld. Feel free to swap out the chives for some chopped scallions or parsley if you prefer.

This potato salad is a great make-ahead side dish for picnics, potlucks, or barbecues, as it keeps well in the refrigerator for up to 24 hours.