Potato Salad with Black Beans and Buttermilk Dressing

An image depicting the Potato Salad with Black Beans recipe brought to you by the Bean Institute.


  • 2 pounds red skin potatoes
  • 6 cups cooked or canned, drained & rinsed black beans
  • 2 cups full fat plain Greek yogurt
  • 3/4 cup buttermilk
  • 1 bunch cilantro (about 1 cup), chopped
  • 2 tablespoons ground cumin
  • 2 tablespoon chives, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, minced



Number of Servings : 12

Serving Size: 1 cup


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

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