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Potato Salad with Black Beans and Buttermilk Dressing

To download a Spanish translation of this recipe click here.
Course: Salads, Side Dishes
Bean type: Black Bean
Nutrition attribute: Vegetarian
Collection: Chef Creation, Entertaining
Servings: 12
Calories: 220kcal
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  • 2 pounds red skin potatoes
  • 6 cups cooked or canned drained and rinsed black beans
  • 2 cups full fat plain Greek yogurt
  • ¾ cup buttermilk
  • 1 bunch cilantro about 1 cup, chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons chives chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 red bell pepper seeded and diced
  • 1 jalapeño minced


  • Wash and cut red potatoes into small cubes. Boil until tender. Drain and cool to room temperature.
  • In a large mixing bowl whisk together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper.
  • Toss potatoes, black beans, red bell pepper, and jalapeño with the dressing.


Created by Chef Katy Keck, New World Grill, New York


Serving: 1g | Calories: 220kcal | Carbohydrates: 40g | Protein: 13g | Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 10mg | Sodium: 215mg | Potassium: 725mg | Fiber: 9g | Sugar: 4g | Calcium: 100mg | Iron: 3.1mg