GARDEN POTATO SALAD

Garden Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 6-8 servings

Number Of Ingredients 16

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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
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

Steps:

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.
Photograph by Andrew Mccaul

Nutrition Facts : Calories 175, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 712 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 6 grams

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