Braised Potato Salad with White Beans

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!

Braised Potato Salad with White Beans

After being a vegetarian eater at numerous family picnics (that were not vegetarian friendly), I came to really care about side dishes. As in, if I had to eat a side dish, I kind of wanted it to feel like it could potentially be a meal. This potato salad is the result of those feelings. It's a perfectly wonderful side dish but I was also happy eating it for lunch (read, I ate it for quite a few lunches). The white beans add bulk/protein while the yogurt dressing helps it to feel lighter. And this braising method is my new favorite way to cook potatoes- soft, tender potatoes that hold together with a crisp crust on one side. I couldn't ask for a better potato.


Braised Potato Salad with White Beans

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 servings 1x




  • 3/4 lb yukon gold baby potatoes
  • 1 cup water
  • 3 cloves garlic
  • 2 tablespoons butter
  • 1/4 teaspoon salt


  • 1/4 cup whole-milk goat yogurt (or greek yogurt)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon zest
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 teaspoon black pepper
  • Salt, as needed
  • 3/4 cup cannellini beans, drained and rinsed if using canned
  • 1/4 minced cup scallions


  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.


+ Braised potato method from America's Test Kitchen.

+ This dish is best served right away as the potatoes will not stay crisp. If looking to serve this later, plan on a more traditional potato salad where you allow the potatoes to cool, combine everything, and the potatoes have no crispness to them.

Potato Salad


I don't have many wild and crazy variations for this recipe, primarily because I love it as it is. However, there are a few small tweaks you could make based on what you might have on hand or be able to find:

Potatoes: The original braising recipe calls for red potatoes but baby Yukon gold potatoes are one my favorite- either would work for this dish.

Herbs: I like to keep it simple with just the parsley but dill would be my next option.

Yogurt: I have a small stock-pile of creamy, delicious goat yogurt so a few of my recipes are geared around that. I love the taste the yogurt gives the overall dish (think something akin to goat cheese) but don't go out of your way to use it. A solid, whole-milk greek yogurt will also work.

Braised Potato Salad with White Beans and Herbs

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

11 comments on “Braised Potato Salad with White Beans”

  1. This looks delicious. I love potatoes and I will be trying this recipe soon.

  2. Made this tonight with Sea Bass, it went really well and the infusion of flavours was good - thank you !

  3. Made this tonight and it was delicious! One of those great coincidences where I already have all the ingredients in the house 🙂 Thanks for the great dinner!

  4. Made this recipe tonight. The taste was excellent, made exactly as stated. Well except using whole milk cows yogurt, I was bringing it to a barbecue so I poured the yummy sauce on the potatoes put a lid on the dish and took off for the barbecue. We didn't eat for a couple hours and the combination of the time and the lid being in the dish curdled the yogurt a bit and kept cooking the potatoes. In the future I would cool the potatoes down and put the sauce on before serving. The taste was great just the presentation was a little funny and the potatoes mushier than I would have liked. It would be nice to know if this was originally served cold or hot.

    1. Thanks for the feedback! The dish was served hot, right away and I would definitely treat it more like potato salad if wanting to keep it for an extended time. Braised potatoes won't keep any crispness over time. I've added the notes to the recipe so hopefully that will help others!

  5. Yummy cold! Great alternative to a mayo based potato salad.

  6. My partner loved it as did I. I had almost all the ingredients which was such a plus. The only adjustment I made was adding some chopped up gerkins which added a slight amount of sweetness, as I had to use some up. I also used some fresh thyme as I didn’t have lemons. Winner of a recipe. Thank you. I will be meaning this again. I’ve never done potatoes like this before and it’s a great method.

  7. Made a version of this yesterday. Loved it. Absolutely delicious! Thank you!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

Do away with ads, get access to the back issues of casual, be the first to know about upcoming events, and more.
become a member

beans. beans. beans.

Have a nerdy food question, need a recipe recommendation, or just want to share something exciting you've made?
magnifiercross linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram