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1
Put the potatoes in a small saucepan with enough cold water to cover and season with salt.
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2
Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes.
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3
Drain and put in a large bowl.
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4
Bring a medium pot of water to a boil and salt it generously.
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5
Fill a medium bowl with ice water and salt it as well.
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6
Add the corn, beans, and broccoli to the boiling water and cook until crisp-tender, about 2 minutes.
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7
Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water.
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8
Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber.
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9
Toss the salad with 1/2 cup of the dressing.
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10
Taste, and add more salt and pepper, if desired.
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11
(The salad may be prepared up to this point 2 hours ahead and refrigerated.)
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12
When ready to serve, toss the salad with the greens and the sprouts, if desired, and with a bit more dressing if you like your salad on the well-dressed side.
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13
Pass the remaining dressing at the table.
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14
Know-How: Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing.
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15
Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant.
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16
Smash the garlic clove, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.
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17
Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
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18
Use immediately or refrigerate in a tightly sealed container for up to 3 days.
