Farmer's Market Potato Salad
From shandy 13 years ago
- 35 to make
- Serves 6
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 (Changed according to personal taste but adapted from Food Network magazine) See less
Ingredients
- 1 lemon shopping list
- 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves shopping list
- 2 or 3 sprigs fresh thyme shopping list
- 1 bay leaf shopping list
- 3 cloves garlic, smashed shopping list
- 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds shopping list
- Kosher salt shopping list
- 3 medium carrots, cut into 1/4-inch-thick rounds shopping list
- 3/4 cup plain Greek yogurt shopping list
- 1/4 cup low-fat mayonnaise shopping list
- 1 tablespoon plus 1 teaspoon whole-grain or Dijon mustard shopping list
- 3 scallions, minced, whites and greens separated shopping list
- Freshly ground pepper shopping list
- 2 stalks celery, cut into 1/4-inch-thick slices shopping list
- 1 small Kirby cucumber, cut into 1/4-inch-thick rounds shopping list
How to make it
- 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.
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