Garden Potato Salad

By tlfrench_52

Ingredients

• 1 lemon
• 5 or 6 sprigs fresh parsley, plus 2 Tbsp. 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 Tbsp. plus 1 tsp. whole-grain or dijon mustard
• 3 scallions, minced, whites and green 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

Details

Servings 6

Preparation

Step 1

Peel a 2-inch long strip of zest from the lemon; tie into a bundle with the parskey and thyme sprigs and bay leaf using kitchen twine. Put into a saucepan with the garlic, potatoes, 2 Tbsp. 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 tsp. lemon zest and squeeze 3 Tbsp. juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 tsp. salt and 3/4 tsp. pepper.

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