Tangy, thick Greek yogurt stands in for mayonnaise in this healthy potato salad. Green beans and tomatoes add extra fiber and a nice crunch and contrast in flavor, respectively. This may be trimmed down in calories, but it's certainly not trimmed down in flavor.
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- 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
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.
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.