Spring Garden Potato Salad

Name: Spring Garden Potato Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 8 servings Freshly ground black pepper; 4 black peppercorns; 5 mediums carrots, peeled and sliced into 1/8-inch-thick rounds; 237 milliliters grape or cherry tomatoes, halved; 1 large 1/2 English cucumber or Kirby cucumber, sliced into 1/8-inch-thick rounds; 1 sprig fresh thyme; 2 cloves garlic, peeled; 3 cloves garlic, smashed; 118 milliliters lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon; 2 Tbsps kosher salt plus additional for seasoning; 3 teaspoons kosher salt; 6 lemon wedges; 118 milliliters mayonnaise; 1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8); 907 grams red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds; 3 scallions (white and green parts), thinly sliced; 158 milliliters dry white vermouth; 2 liters water; 3 Tbsps white wine vinegar

You can never have too many side dish recipes, so give Spring Garden Potato Salad It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of carrots, pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

For the dressing: 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.

Ingredients you will need

Whole Garlic Cloves

Black Pepper

Mayonnaise

Vinegar

Salt

Equipment you will use

Knife

Whisk

Bowl

Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil.

Ingredients you will need

Peppercorns

Bay Leaves

Potato

Vermouth

Garlic

Thyme

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vegetable

Radish

Carrot

Equipment you will use

Colander

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.)

Ingredients you will need

Peppercorns

Vegetable

Bay Leaves

Garlic

Thyme

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.

Ingredients you will need

Salt And Pepper