Ingredients

• 1 pound red potatoes , cut into 1/2-inch cubes
• 1 cup baby lima beans
• 1 , 5.3 ounce
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 15 1/2 ounce
• 0.5 cups fresh dill
• 0.5 small red onion , thinly sliced and halved
• 0.33 cups kalamata olives
• 1 rib celery
• salt and freshly ground black pepper to taste
• 6 cups omaine lettuce

Instructions

1. 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. 2 Meanwhile, whisk yogurt, vinegar, Dijon, salt, and pepper together in a bowl until well combined.
3. 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. 4 This may be served at room temperature or chilled. To serve, evenly divide lettuce among serving plates, and top with potato salad.

Nutrition per serving