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    You are at:Home»Dairy-Free Recipes»Creamy Potato Salad with Green Beans and Yogurt Dressing

    Creamy Potato Salad with Green Beans and Yogurt Dressing

    6
    By Alisa Fleming on March 26, 2015 Dairy-Free Recipes, Sides

    As the spring holidays set in, early season green beans begin popping up in a variety of mains and side dishes, but this is the first time I’ve personally seen them paired in a scrumptiously creamy potato salad.

    Creamy Potato Salad with Green Beans and Yogurt Dressing - dairy-free, gluten-free and vegan with various options for the creamy addition

    This creamy potato salad with green beans recipe and photo were shared with us by Fresh from Florida Kids.

    We like creamier potatoes for our potato salad, like Yukon gold, but reds will give you a firmer texture if you like that crunchy vibe. When picking green beans for your creamy potato salad, if possible, look for plump, crisp beans that have even color and snap readily when broken.

    Special Diet Notes: Creamy Potato Salad with Green Beans

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

    Dairy-Free Yogurt Options & Alternatives: Unsweetened coconut milk yogurt or soy yogurt are currently the best options on the market, but you can also use homemade. Alternatively, you can substitute mayonnaise (may want to use a little less), dairy-free sour cream, or get a little creative and use coconut cream, nut cream, or pureed avocado. For the latter, the resulting creamy potato salad will be green, but healthy and delicious nonetheless.

    Creamy Potato Salad with Green Beans and Yogurt Dressing
     
    Print
    Prep time
    15 mins
    Cook time
    18 mins
    Total time
    33 mins
     
    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.
    Author: Fresh from Florida Kids
    Serves: 8 to 10 servings
    Ingredients
    • 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
    Instructions
    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.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    6 Comments

    1. Pingback: Fingerling Potato Salad Recipe: A Fresh, Mayo-Free, Colorful Side Dish

    2. Patricia @ Grab a Plate on March 27, 2015 9:18 pm

      Spring is here! This sounds really great and couldn’t be more perfect for the season!

      Reply
    3. Kristina on March 27, 2015 7:54 am

      I cannot love this time of year more! the fresh air of Spring just makes me so very happy, and all the farmers markets around here are starting to see new produce… I don’t have to wait for anything to be in season for this one, but it is still very “spring”! I like the avocado idea…

      Reply
    4. pam (Sidewalk Shoes) on March 27, 2015 4:10 am

      Perfect for spring!

      Reply
    5. Arman @ thebigmansworld on March 26, 2015 10:59 pm

      We just have started getting unflavoured dairy free yogurt so this needs to be made- I love potato salads!

      Reply
      • Alisa Fleming on March 27, 2015 8:35 am

        Yay! You guys have some really awesome products in Australia (that’s where you’re at, right?). Have you tried CoYo? Did you see my Easter chocolate round-up for UK+Australia – so jealous of some of those goodies!

        Reply

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