Spring Bounty Potato Salad
Celebrate the flavors of spring with this vibrant Spring Bounty Potato Salad. Creamy baby potatoes blend perfectly with crisp green beans, juicy cherry tomatoes, and aromatic herbs, all enveloped in a zesty Greek yogurt dressing. This refreshing salad is not only beautiful to look at but also bursting with flavor, making it the perfect side dish for picnics, barbecues, or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 1 cup fresh green beans, trimmed and cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ½ cup plain Greek yogurt
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Wash and halve baby potatoes. Boil in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- Add Fresh Vegetables: Blanch green beans in boiling water for 3-4 minutes until bright green. Shock in ice water to preserve color.
- Create the Dressing: Whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth.
- Toss Everything Together: In a large bowl, combine cooled potatoes, blanched green beans, cherry tomatoes, and red onion. Pour dressing over and mix gently.
- Add Fresh Herbs: Fold in dill and parsley just before serving for maximum freshness.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 205
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Customize by swapping herbs like dill for basil or adding crumbled feta for extra flavor. Make-ahead tip: Prepare a day in advance; keep the dressing separate until serving for optimal freshness.