This potato salad with beans and yogurt dressing is fairly classic in the sense that it is boiled potatoes covered with creaminess—but that creaminess comes from beans, yogurt, and other interesting ingredients, not mayonnaise.

Ingreadients:

• 1 pound red potatoes, cut into 1/2-inch cubes
• 1 cup frozen baby lima beans
• 1 (5.3 ounce) container plain Greek yogurt, such as Fage 2%
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 1/2 cup chopped fresh dill
• 1/2 small red onion, thinly sliced and halved
• 1/3 cup sliced kalamata olives
• 1 rib celery, thinly sliced
• salt and freshly ground black pepper to taste
• 6 cups torn Romaine lettuce

Direction

1. Place potatoes and lima beans in a large pot, and cover with salted water by about 1 inch. Bring water to a boil, then reduce heat, and simmer until potatoes are tender, 9 to 12 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk yogurt, vinegar, Dijon, salt, and pepper together in a bowl until well combined.
3. Add cannellini beans, dill, red onion, Kalamata olives, celery, potatoes, and lima beans. Toss gently until everything is well coated, and season to taste with salt and pepper.
4. This may be served at room temperature or chilled. To serve, evenly divide lettuce among serving plates, and top with potato salad.