Creamy Potato Salad with Green Beans and Yogurt Dressing
Prep time
Cook time
Total time
This is a great spring holiday or summer recipe for families. Younger children can help stir the dressing, while older kids can learn to make this entire simple recipe.
Serves: 8 to 10 servings
  • ½ pound fresh green beans, washed, ends trimmed and cut into thirds
  • 2 pounds potatoes, washed, peeled and diced large
  • ½ cup dairy-free unsweetened yogurt (see post above for options)
  • 2 lemons, juiced
  • 1 cup fresh parsley, chopped fine
  • ¼ cup olive oil
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  1. Fill a large stock pot ¾ full with water. Lightly salt the water. Bring to a rolling boil over medium-high heat.
  2. Fill a medium mixing bowl halfway with ice and water. Add trimmed and cut green beans to boiling water and let cook for 2 to 3 minutes. Using a strainer or slotted spoon, remove green beans from boiling water and place them into ice water to stop cooking. The green beans should be crisp-tender and vibrant green. After green beans have cooled down, remove them from the ice water.
  3. Carefully add the cut potatoes to the same boiling water greens beans were cooked in. Cook for around 15 minutes depending on size. The potatoes should be slightly firm, yet fork tender. Drain the potatoes and run cold water over them to cool off and stop cooking.
  4. In a large mixing bowl, whisk together the yogurt, lemon juice, parsley and olive oil. Add the green beans and potatoes, and gently stir to thoroughly coat. Taste the potato salad and adjust the seasoning by adding salt and pepper, to taste. Chill up to 24 hours, and stir again before serving.
Recipe by Go Dairy Free at