New Potatoes with Soft Green Herbs

4
Total Time
45 min
Prep
18 min
Cook
12 min
Serves
6
Difficulty
Easy
This recipe, originally created by Chef Ilene Rosen, has been modified by WW with permission.

Ingredients

uncooked scallion(s)

2 medium, roughly chopped

Plain fat free yogurt

½ cup(s)

fresh lemon juice

2½ Tbsp

lemon zest

1 Tbsp

extra virgin olive oil

2 Tbsp

kosher salt

½ tsp, (or to taste)

black pepper

tsp, freshly ground (or to taste)

uncooked new potato(es)

1½ pound(s), small size, scrubbed

kosher salt

¼ tsp, (or to taste)

black pepper

tsp, freshly ground (or to taste)

fresh mint leaves

2 cup(s), and/or small dill or tarragon sprigs, lovage or celery leaves (torn if large), and long cuts of chives

uncooked celery

3 rib(s), medium, thinly sliced on a diagonal

celery seed

2 tsp

Instructions

  1. Put scallions in bowl of a food processor or in a blender; add yogurt, lemon juice and lemon zest; pulse to combine. With the motor still running, drizzle in oil; process until smooth. Season to taste with salt and pepper; set aside.
  2. Put potatoes in a large saucepan and add salted water to cover by 2 inches; bring to a gentle boil over high heat. When potatoes are just tender enough to be pierced through easily with the tip of a sharp knife, 10-12 minutes depending on size, drain in a colander.
  3. When potatoes are cool enough to handle, cut them in half; transfer to a serving bowl. Add 1/2 cup dressing and toss gently, taking care not to break potatoes; season to taste with salt and pepper. Let potatoes cool completely.
  4. When ready to serve, add 1 1/2 cup herbs, celery, celery seed and remaining dressing to potatoes; toss to combine. Sprinkle salad with remaining 1/2 cup herbs; serve.
  5. Serving size: 1 rounded cup

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