Warm Potato Salad with Yogurt Mustard Dressing


  • 8 small new potatoes
  • 1/2 lb green beans, trimmed and halved
  • 1 tbs white wine vinegar
  • 1 tbs ricotta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 2 scallions, thinly sliced
  • kosher salt and black pepper to taste
  • 1 tsp paprika
  • Place the unpeeled potatoes on a steamer rack over simmering water, cover and steam for 5 minutes.
  • Add the green beans to the rack, cover and steam for another 6 to 8 minutes or until potatoes are easily pierced and the beans are crisp tender.
  • Remove the beans and potatoes and set aside.
  • In a blender or food processor, combine the cheese, yogurt, mustard and paprika and blend until smooth. 
  • Season with salt and pepper.
  • When potatoes are cool enough to handle, slice into a large bowl, add the green beans, then sprinkle potatoes and beans with vinegar salt and pepper taste.
  • Toss until well combined.
  • Add dressing and combine well.
  • Garnish with sliced scallions.

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