Potato Salad With Beans And Yogurt Dressing

Potato Salad with Beans & Yogurt Dressing: Refreshing twist to a classic! Tender potatoes, hearty beans, and a creamy yogurt dressing. Perfect summer side dish or light lunch option. Try it today!

Prepare to tantalize your taste buds with this delightful Potato Salad with Beans and Yogurt Dressing! This vibrant dish is a symphony of flavors, with tender potatoes, hearty beans, crisp veggies, and a tangy yogurt-based dressing that will leave you craving more.

Whether you’re hosting a summer gathering or simply seeking a refreshing side dish, this recipe will surely impress your guests and satisfy your palate.

Let’s dive right into the ingredients and instructions to create this culinary masterpiece!

Ready Time

2 hrs


7 servings


  • Potatoes, black beans, corn, red onion, celery, Greek yogurt, mayonnaise, Dijon mustard, white vinegar, sugar, salt, pepper


Begin by washing and scrubbing the potatoes.

Place them in a large pot of cold water and bring to a boil.

Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.

While the potatoes are cooking, rinse and drain the black beans and corn.

Finely chop the red onion and celery.

In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper.

Once the potatoes are cooked, drain them and let them cool slightly.

Add the potatoes to the bowl with the yogurt dressing.

Stir in the black beans, corn, red onion, and celery.

Taste and adjust seasonings as needed.

Cover the potato salad and refrigerate for at least 3 hours, or overnight, to allow the flavors to meld.

Serve chilled.


  • For a creamier potato salad, mash a few potatoes before adding them to the dressing.
  • Add other vegetables to your potato salad, such as chopped bell peppers, cucumbers, or carrots.
  • For a spicier potato salad, add a pinch of cayenne pepper to the dressing.
  • You can use any type of beans in this recipe. Kidney beans, pinto beans, or chickpeas would all be good substitutes for black beans.
  • If you don’t have Greek yogurt, you can use sour cream instead.
  • Serve the potato salad as a side dish at your next barbecue or picnic.

Nutrional Value

  • Calories: 300
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 300mg
  • Carbohydrates: 40g
  • Dietary Fiber: 5g
  • Sugar: 10g
  • Protein: 10g
Potato Salad with Beans and Yogurt Dressing
Potato Salad with Beans and Yogurt Dressing

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