Potato Bean Salad and Curried Mango Yogurt Dressing

We made this recipe before leaving the our last apartment. Jake doesn’t normally like potato salad because he hates mayo. In fact, he hates most condiments. I’m pretty much the only one in the house eating the ketchup and mustard. This recipe however, uses plain yogurt instead of mayo, so he was willing to give it a whirl…as long as I didn’t make it too goopy. I found this recipe in the “Moosewood Restaurant Low-Fat Favorites” cookbook. I really liked using the yogurt instead of mayo (even though I always use Vegenaise, which is also fine). That said, this dressing was not my favorite one. I think we could’ve done better on our own. At least we gave it a shot. As an extra little tip, we actually added the rest of the mango chutney to an aluminum foil packet of veggies we were roasting on the BBQ last week. They turned out just brilliant, so I definitely suggest trying that out sometime too. Might as well if you’ve got the mango chutney lying around.

Potato Bean Salad and Curried Mango Yogurt Dressing
for the salad:
3 cups cubed potatoes
1/4 red onion, thinly sliced
3 cups cut green beans
1 16-oz. can chickpeas, drained and rinsed
1 cup Curried Mango Yogurt Dressing
salt and black pepper, to taste

Curried Mango Yogurt Dressing:
1 cup plain low-fat yogurt
3 tablespoons prepared mango chutney
1 1/2 teaspoons curry powder
2 teaspoons red onions, finely minced
1 tablespoon lime juice

1. In a saucepan, bring the potatoes to a boil on high heat. Lower the heat and simmer till tender.
2. When the potatoes are cooked through, transfer them to a large bowl using a slotted spoon and saving the water. Stir in the red onions.
3. Add the green beans to the potato water and cook till tender, about 5-10 minutes. Drain them and add them to the bowl.
4. Stir in the chickpeas and set the salad aside to cool.
5. Meanwhile, in a separate bowl, combine the dressing ingredients and mix well.
6. Once the vegetables are cool, add the dressing and salt and pepper and toss to combine.
7. This recipe is good served immediately or stored covered in the fridge.

Potato Bean Salad and Curried Mango Yogurt Dressing

Potato Bean Salad and Curried Mango Yogurt Dressing


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