Garden Potato Salad Recipe

Name: Garden Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water.
3
Bring to a boil, then reduce to a simmer and cook about 10 minutes.
4
Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes.
5
Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle.
6
Let cool.
7
Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl.
8
Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.
9
Add the potatoes, carrots, celery and cucumber to the dressing and toss.
10
Chill about 4 hours.
11
Top with the scallion greens.
12
Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g
13
Photograph by Andrew Mccaul

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lemon, 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves, 2 or 3 sprigs fresh thyme, 1 bay leaf, and more.

Yes, Garden Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Potato Salad

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