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Garden Potato Salad

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

6-8 Servings

Level:

About the Recipe

Featuring tender potatoes, tomatoes, carrots, onion, radishes, and cucumbers, this fresh garden salad is the perfect dish for end of summer gatherings. The veggies are blanched in vermouth, peppercorns, and garlic for a bright note to this amazing dish. A final toss with the garlic dressing and fresh herbs creates an unforgettable salad bursting with fresh flavors and textures.

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

  • Salad:

  • 8 cups wate

  • r2/3 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, 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


Preparation

  • 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.

  • For the salad:

  • 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.)

  • 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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