Chelsea's Garden Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lemon1/2 cup fresh parsley (chop half, reserve rest)1 tbsp fresh thyme1 bay leaf3 gloves garlic, smashed or grated2lbs small red-skinned potatoes, cut into thin roundsSalt1 cup carrots, cut into thin rounds3/4 cup plain non-fat greek yogurt1/4 cup low-fat mayo1 tbsp dijon mustard1 tsp course ground dijon 1/2 cup scallions, minced1/2 cup celery, chopped1 small cucumber, cut into thin rounds
Boil potatoes with lemon zest, parsley, thyme, bay leaf, garlic, and salt in 8 cups of water. Reduce to simmer and cook about 10 min. Add carrots and cook and additional 5 min, or until the potatoes are tender and the carrots are slightly tender yet still crisp. Reserve 1/4 cup of cooking water, and drain the rest, disgarding herbs. Let cool.
While potatoes cook, grate 2tsp lemon zest and squeeze 3 tbsp juice untio large bowl. Whisk yogurt, mayo, mustards, scallions, chopped parsley, reserved cooking water, pinch of salt, and a generous pinch of pepper.
Add potatoes, carrots, celery and cucumber to the dressing and toss. This dish can be served immediately.
Serving Size: Makes 6-8 servings, about 1/2 cup
While potatoes cook, grate 2tsp lemon zest and squeeze 3 tbsp juice untio large bowl. Whisk yogurt, mayo, mustards, scallions, chopped parsley, reserved cooking water, pinch of salt, and a generous pinch of pepper.
Add potatoes, carrots, celery and cucumber to the dressing and toss. This dish can be served immediately.
Serving Size: Makes 6-8 servings, about 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 0.3 g
- Cholesterol: 0.2 mg
- Sodium: 217.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.5 g
- Protein: 4.8 g
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