Spring Garden Potato Salad Recipe

Name: Spring Garden Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, peeled; 2 1/2 teaspoons kosher salt; 1/2 cup mayonnaise; 2 1/2 tablespoons white wine vinegar; Freshly ground black pepper; 8 cups water; 2/3 cup dry white vermouth; 3 cloves garlic, smashed; 2 tablespoons kosher salt plus additional for seasoning; 1 sprig fresh thyme; 1 bay leaf; 4 black peppercorns; 2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds; 5 medium carrots, peeled and sliced into 1/8-inch-thick rounds; 1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8); 1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds; 1 cup grape or cherry tomatoes, halved; 3 scallions (white and green parts), thinly sliced; Freshly ground black pepper; 1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon; 6 lemon wedges

Servings: persons

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper
8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

1
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.
2
Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
3
For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil.
4
Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes.
5
Stir in the radishes, then immediately drain all the vegetables in a colander in the sink.
6
Remove and discard the garlic, thyme, bay leaf, and peppercorns.
7
Cool slightly and toss the vegetables with the dressing.
8
Cover and refrigerate about 30 minutes.
9
(The salad can be prepared up to this point a day ahead.)
10
About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste.
11
When ready to serve, fold the cucumber mixture and herbs into the potato salad.
12
Serve with lemon wedges.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cloves garlic, peeled, 2 1/2 teaspoons kosher salt, 1/2 cup mayonnaise, 2 1/2 tablespoons white wine vinegar, and more.

Yes, Spring Garden Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Garden Potato Salad

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