Ingredients
Dressing:
- 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 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 18-inch-thick rounds
- 5 medium carrots, peeled and sliced into 18-inch-thick rounds
- 1 bunch radishes, sliced into 18-inch-thick rounds (about 8)
- 1/2 English cucumber or 1 large Kirby cucumber, sliced into 18-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
Description
Food Network Invites You To Try This Spring Garden Potato Salad Recipe From Food Network Kitchens.
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