Potato salad with cucumber and celery

Ingredients:

• 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

Preparation:

1. 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.
2. Remove 1/4 cup of the vegetable cooking water, then discard the remaining water and the herb bundle. Let cool.
3. 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.