 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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 |
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 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.
4. Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g
5. Photograph by Andrew Mccaul
|
|