1. How long does Healthy Potato Salad With Yogurt Dressing (Vegan) last in the fridge?

This potato salad will last about 3-5 days in the refrigerator when stored in an airtight container. However, the potatoes may absorb some dressing over time, so add extra dressing before serving if needed.

3. What can I substitute for soy yogurt in Healthy Potato Salad With Yogurt Dressing (Vegan)?

You can substitute soy yogurt with any unsweetened plant-based yogurt, such as almond or coconut yogurt, for a similar creamy texture.

4. Is Healthy Potato Salad With Yogurt Dressing (Vegan) gluten-free?

Yes, this recipe is gluten-free as long as you choose gluten-free mustard and verified gluten-free canned beans. Always check labels to ensure no hidden gluten ingredients.

5. Can I add other vegetables to Healthy Potato Salad With Yogurt Dressing (Vegan)?

Absolutely! Feel free to toss in your favorite vegetables like carrots, bell peppers, or even corn for extra color and crunch. The flexibility of this salad allows for plenty of creative options!

Healthy Potato Salad With Yogurt Dressing (Vegan)

Name: Healthy Potato Salad With Yogurt Dressing (Vegan)
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: Vegan
Ingredients: 2 lb baby potatoes; 12 oz green beans; 15 oz canned white beans; Pickled onions; 1 cup unsweetened soy yogurt; 2 teaspoons yellow mustard; Zest of ½ an organic lemon; 1 tablespoon lemon juice; 1 tablespoon fresh chopped dill; ¼ teaspoon garlic powder; ¼ teaspoon salt; 1-2 tablespoons unsweetened plant-based milk (optional)

Description

A delightful vegan potato salad featuring a creamy yogurt dressing, perfect for summer picnics and family gatherings.

Ingredients

Scale

2 lb baby potatoes
12 oz green beans
15 oz canned white beans
Pickled onions
1 cup unsweetened soy yogurt
2 teaspoons yellow mustard
Zest of ½ an organic lemon
1 tablespoon lemon juice
1 tablespoon fresh chopped dill
¼ teaspoon garlic powder
¼ teaspoon salt
1–2 tablespoons unsweetened plant-based milk (optional)

Instructions

Prepare pickled onions, soaking sliced red onion in vinegar and water for 30 minutes.
Wash baby potatoes, cut in half, and cook in salted water for about 8 minutes.
Add trimmed and cut green beans to the pot with potatoes and cook for an additional 8 minutes.
Drain and cool the potatoes and green beans at room temperature for 15-20 minutes.
In a jar, combine soy yogurt, yellow mustard, lemon zest, lemon juice, chopped dill, garlic powder, and salt. Shake to mix.
Add the cooled veggies and drained white beans to a bowl, pour dressing over, and toss gently to combine.

Notes

For added flavor, let the salad sit in the refrigerator for a few hours or overnight before serving.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Salad
Method: Boiling
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 300mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Keywords: potato salad, vegan recipe, healthy salad, summer food