Name: Spring Garden Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 - 8 servings
Ingredients: 2 cloves garlic, peeled; 2 ½ tsp kosher salt; ½ cup mayonnaise; 2 ½ Tbsp white wine vinegar; Freshly ground black pepper; 8 cups water; ⅔ cup dry white vermouth; 3 clove garlic, smashed; 2 Tbsp kosher salt, plus additional for seasoning; 1 sprig fresh thyme; 1 bay leaf; 4 black peppercorns; 2 lb(s) small red-skinned waxy potatoes, sliced into ⅛-inch-thick rounds; 5 medium carrots, peeled and sliced into ⅛-inch-thick rounds; 1 bunch radishes, sliced into ⅛-inch-thick rounds (about 8); ½ English cucumber or 1 large Kirby cucumber, sliced into ⅛-inch-thick rounds; 1 cup grape or cherry tomatoes, halved; 3 scallions (white and green parts), thinly sliced; Freshly ground black pepper; ½ cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill or tarragon; 6 lemon wedges

Prep Time

20 min

Cook Time

20 min

Yields

6 - 8 servings

This fresh salad is perfect for lunches, sides or picnics.

ingredients

Dressing

cloves garlic, peeled

2 ½

tsp kosher salt

cup mayonnaise

2 ½

Tbsp white wine vinegar

Freshly ground black pepper

Salad

cups water

⅔

cup dry white vermouth

clove garlic, smashed

Tbsp kosher salt, plus additional for seasoning

sprig fresh thyme

bay leaf

black peppercorns

lb(s) small red-skinned waxy potatoes, sliced into ⅛-inch-thick rounds

medium carrots, peeled and sliced into ⅛-inch-thick rounds

bunch radishes, sliced into ⅛-inch-thick rounds (about 8)

English cucumber or 1 large Kirby cucumber, sliced into ⅛-inch-thick rounds

cup grape or cherry tomatoes, halved

scallions (white and green parts), thinly sliced

Freshly ground black pepper

cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill or tarragon

lemon wedges

Ingredient Substitution Guide

directions

Notes

If you have a mandoline, use it to make slicing the vegetables for this salad a breeze.

Step 1

Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.

Step 2

Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)

Step 3

About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

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Spring Garden Potato Salad

ingredients

Dressing

Salad

directions

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