6 Recipes For A Perfect Cookout

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5) Garden Potato Salad (5 of 6)

Garden Potato Salad

5) Garden Potato Salad (5 of 6)

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Ingredients

  • Kosher salt
  • 4 medium carrots, cut into 1/4-inch-thick rounds
  • 3/4 cup fat-free plain 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 cucumber, cut into 1/4-inch-thick rounds

Preparation

  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.
  2. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water.
  3. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
  4. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes.
  5. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.
  6. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl.
  7. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.
  8. Add the potatoes, carrots, celery and cucumber to the dressing and toss.
  9. Chill about 4 hours.
  10. Sprinkle with the scallion greens.

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