SPRING GARDEN POTATO SALAD

Spring Garden Potato Salad image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 21

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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

Steps:

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.

*** Explore more Spring Garden Potato Salad Recipes »

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sarsora

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Overall, I thought this was a good recipe. It's easy to make and the salad is tasty. I would definitely make it again.

Alan Interior

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The potatoes were a bit undercooked for my liking. I would boil them for a few minutes longer next time.

floppa 0.1

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This salad is a bit too sweet for my taste. I would reduce the amount of sugar in the dressing next time.

Md Shafayat

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I made a few changes to the recipe. I used Greek yogurt instead of mayonnaise, and I added some chopped bacon and chives. It was delicious!

Amelia Hurlup

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I followed the recipe exactly and my salad turned out perfect. I highly recommend this recipe.

PIAYSH MAHMUD

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This is the best potato salad I've ever had. I will definitely be making it again.

Bob Bell

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I made this salad for a potluck and it was a hit! Everyone loved it.

Mc SeWoK

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This potato salad is a great way to use up leftover potatoes. I always have a few extra potatoes after I make mashed potatoes, and this is a great way to use them up.