Easy Greek Yogurt Potato Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 6 red potatoes
  • one 6-ounce container 2-percent greek yogurt
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup olive oil
  • salt, to taste
  • pinch of cayenne
  • 1 pound green beans, trimmed
  • 1 pint grape tomatoes
Directions
  1. Place the potatoes in medium-sized pot and cover with water. Bring to a boil and cook until fork-tender, about 20-30 minutes. Meanwhile, in a large bowl, combine the yogurt and vinegar and whisk in the oil. Season heavily with salt and a pinch of cayenne.
  2. Drain the potatoes, fill the same pot with water, and bring to a boil. Prepare an ice bath in a large bowl. Add the green beans and cook until crisp-tender, about 4 minutes. Shock in the ice bath and drain. Cut the potatoes into bite-sized pieces and combine with the greens beans, tomatoes, and dressing. Toss to combine and serve immediately or refrigerate.