6 Recipes For A Perfect Cookout

Garden Potato Salad(5 of 6)

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.