Healthy potato salad recipe

Step by Step

Step 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. 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.

Step 2

Photograph by Andrew Mccaul

Ingredient

Carrots

4 medium 4 medium
Garlic

3 cloves 3 cloves
Leaf

1 bay 1 bay
Celery

2 stalks 2 stalks
Fat-free plain yogurt

4 cup 4 cup
Small red-skinned potatoes

2 pounds 2 pounds
Plus 1 teaspoon whole-grain or dijon mustard

1 tablespoon 0.5 fl. ozs
3 sprigs fresh thyme

2 or 2 or
6 sprigs fresh parsley

5 or 5 or
Kirby cucumber

1 small 1 small
Low-fat mayonnaise

4 cup 4 cup

Healthy potato salad recipe

Step by Step

Step 1

Step 2

Ingredient

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