Braised Potato Salad with White Beans

Ingredients

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Water

  Plain, clean water

  1 cup or 237g

• Garlic

  Raw

  3 clove or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  ¼ tsp or 2g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lemon zest

  1 tsp or 2g

• Parsley

  Raw

  ¼ cup or 15g

• White beans

  Mature seeds, canned

  ¾ cup or 197g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

Directions

1. Cut the potatoes in half, lengthwise. Place cut side down in a non-stick skillet (I used a well-seasoned cast iron skillet). Add the water, garlic cloves, butter, and salt. Bring to a simmer over medium heat, cover, and let potatoes cook until just tender, 12 to 15 minutes.
2. Uncover, remove and save the garlic, turn up the heat to medium-high, and cook, swirling the pan often to keep the potatoes from sticking. Water should evaporate and butter should start to sizzle. Cook, checking the bottoms of the potatoes occasionally, until the potatoes have a golden crust on the cut side, 15 minutes or so. Transfer to a medium bowl.
3. In a small bowl, mash the cooked garlic into a paste. Add in the ingredients for the dressing and stir well.
4. Add the beans and scallions to the bowl with the potatoes. Stir in the dressing and toss until everything is well combined.

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