Garden Potato Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6-8 servings
  • Nutrition Info
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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 

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


  1. 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.
  2.  Photograph by Andrew Mccaul
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