Garden Potato Salad

• 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

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.
6. Let cool.
7. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl.
8. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.
9. Add the potatoes, carrots, celery and cucumber to the dressing and toss.
10. Chill about 4 hours.
11. Top with the scallion greens.
12. Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g
13. Photograph by Andrew Mccaul

lemon, parsley, thyme, bay leaf, garlic, potatoes, kosher salt, carrots, yogurt, lowfat mayonnaise, wholegrain, scallions, freshly ground pepper, stalks celery, cucumber

Taken from www.foodnetwork.com/recipes/garden-potato-salad-recipe.html (may not work)