Potato salad with cucumber and celery

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 175, total fat 4 G., saturated fats G., proteins 6 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.

You'll forgive this salad's simple appearance, because it brings good news—it's the start of barbecue season. Serve it as a side dish with a mayonnaise-and-whole-grain mustard dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g small red potatoes, thinly sliced into rounds
1 lemon
5-6 sprigs of parsley, plus 2 tablespoons of chopped leaves
2-3 sprigs of thyme
1 bay leaf
3 cloves of garlic, crushed with a knife into a pulp
4 medium carrots, thinly sliced into rounds
3/4 cup low-fat yogurt
1/4 cup mayonnaise
1 tbsp plus 1 tsp whole grain or Dijon mustard
3 green onions, white and green parts chopped separately
2 stalks celery, thinly sliced
1 small cucumber, cut into thin slices

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, carrot, cucumbers, celery, bay leaf, thyme, green onions, whole grain mustard, bouquet garni, mayonnaise, yogurt

Cooking the dish according to the recipe:

Trim a 5cm strip of lemon zest and tie it into a bundle with parsley, thyme, and bay leaf using kitchen twine. Place in a saucepan with the garlic, potatoes, 2 tablespoons of salt, and 8 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes.
Remove 1/4 cup of the vegetable cooking water, then discard the remaining water and the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons of lemon zest into a large bowl and squeeze in 3 tablespoons of lemon juice. Whisk in the yogurt, mayonnaise, mustard, white part of the green onion, chopped parsley, potato cooking water, 1 teaspoon salt, and 3/4 teaspoon pepper. Add the potatoes, carrots, celery, and cucumber to the dressing and toss to combine. Refrigerate for 4 hours. Top with green onions.

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