Farmer's Market Potato Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Creamy, light flavor with fresh veggies from the Farmer's Market. This is not your typical potato salad. No heavy ingredients and the potato slices are cooked with a medley of herbs that include lemon peel, fresh parsley sprigs, fresh thyme sprigs and a bay leaf all tied together with kitchen twine. Read more . 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 |
3 medium carrots, cut into 1/4-inch-thick rounds |
3/4 cup plain greek 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 |
Directions:
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.
2. 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.
3. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
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