You will forgive this salad for its simple appearance, because it carries the good news is the opening of the barbecue season. Use it in as a side dish with mayonnaise dressing with whole grains mustard. Nutritional value of one serving: (total 6 – 
Calories 175, total fats 4 g., saturated fats g., proteins 6 g., carbohydrates 30 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. small tubers of red potatoes, finely chopped circles
- 1 lemon
- 5-6 sprigs of parsley, plus 2 tbsp. l chopped leaves
- 2-3 sprigs of thyme
- 1 bay leaf
- 3 cloves of garlic, grind with a knife into gruel
- 4 medium carrots, thinly sliced
- 3/4 Art. skim yogurt
- 1/4 Art. mayonnaise
- 1 tbsp. l and 1 tsp whole grain or Dijon mustard
- 3 feathers of green onions, chop white and green parts separately
- 2 celery stalks, cut into thin slices
- 1 small cucumber, cut into thin slices
Recipes with similar ingredients: red potatoes, carrots, cucumbers, celery, bay leaf, thyme, green onion, mustard whole grain, garni bouquet, mayonnaise, yogurt
Recipe preparation:
- Cut a strip of zest from a lemon and 5 cm using a kitchen tie the twine into a bunch with parsley, thyme and bay leaf. Put in a pan with garlic, potatoes, 2 tbsp. l salt and 8 tbsp. water. Bring to a boil, then reduce heat to low. boil and cook for about 10 minutes. Add carrots and cook until until the potatoes are soft and the carrots are crispy soft, about another 5 minutes
- Pour 1/4 tbsp. water from cooking vegetables, then drain the rest water and throw a bunch of herbs. Allow to cool.
- Meanwhile, finely rub 2 tsp in a large bowl. lemon zest and squeeze 3 tbsp. l lemon juice. With a whisk, mix yogurt, mayonnaise, mustard, white part from green onions, chopped parsley, water from cooking potatoes, 1 tsp. salt and 3/4 tsp pepper. Add to dressing potatoes, carrots, celery and cucumber and mix. Refrigerate for 4 hours. Sprinkle with green onions.
