Garden Potato Salad

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • 1 lemon
  • 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
  • 2 or 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
  • Kosher salt
  • 4 medium carrots, cut into 1/4-inch-thick rounds
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
  • 3 scallions, minced, whites and greens separated
  • Freshly ground pepper
  • 2 stalks celery, cut into 1/4-inch-thick slices
  • 1 small Kirby cucumber, cut into 1/4-inch-thick rounds
Directions

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g

Photograph by Andrew Mccaul


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    This recipe is featured in:

    Cookout Sides & Salads