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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Cut the potatoes in half lengthwise and place them cut side down in a non-stick skillet. Add water, garlic cloves, butter, and salt. Bring to a simmer over medium heat, cover, and cook until potatoes are just tender, about 12 to 15 minutes.
2. Uncover, remove and reserve the garlic. Increase heat to medium-high and cook, swirling the pan often, until water evaporates and butter sizzles. Cook until potatoes have a golden crust on the cut side, about 15 minutes. Transfer to a medium bowl.
3. Mash the cooked garlic into a paste in a small bowl. Add yogurt, olive oil, lemon juice, lemon zest, and parsley to create the dressing and stir well.
4. Add the white beans and chopped green onions to the bowl with the potatoes. Stir in the dressing and toss until everything is well combined.

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