Chelsea's Garden Potato Salad

Chelsea's Garden Potato Salad
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chelsea's Garden Potato Salad calories by ingredient
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Introduction

This potato salad combines a bunch of fresh crunchy veggies, greek yogurt, low-fat mayo, and course ground dijon to yield a fresh, light, and tangy summer side. It's great for picnics and bbq's! This potato salad combines a bunch of fresh crunchy veggies, greek yogurt, low-fat mayo, and course ground dijon to yield a fresh, light, and tangy summer side. It's great for picnics and bbq's!
Number of Servings: 8

Ingredients

    1 lemon
    1/2 cup fresh parsley (chop half, reserve rest)
    1 tbsp fresh thyme
    1 bay leaf
    3 gloves garlic, smashed or grated
    2lbs small red-skinned potatoes, cut into thin rounds
    Salt
    1 cup carrots, cut into thin rounds
    3/4 cup plain non-fat greek yogurt
    1/4 cup low-fat mayo
    1 tbsp dijon mustard
    1 tsp course ground dijon
    1/2 cup scallions, minced
    1/2 cup celery, chopped
    1 small cucumber, cut into thin rounds

Tips

Althought this salad can be served immediately, allowing it to chill in the fridge for at least one day, two days would be ideal, really lets the flavors come together.


Directions

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

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