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Spring Garden Potato Salad
Ingredients
Dressing
  • 2 cloves garlic peeled
  • 2 1/2 tsp kosher salt
  • 1/2 cup mayonnaise
  • 2 1/2 tbsp white wine vinegar
  • Freshly ground black pepper to taste
Salad
  • 8 cups water
  • 3 cloves garlic smashed
  • 2 tbsp kosher salt
  • 2 pounds small red-skinned waxy potatoes sliced into 1/8-inch thick rounds
  • 5 ea carrots peeled and sliced into 1/8-inch thick rounds
  • 1 bunch radishes sliced into 1/8-inch thick rounds
  • 1/2 ea English Cucumber sliced into 1/8-inch thick rounds
  • 1 cup cherry tomatoes halved
  • 3 ea scallions thinly sliced
  • fresh ground blacked pepper
  • 1/2 cup fresh herbs (parsley, dill or taragon) lightly packed and chopped
Instructions

  1. For the dressing: Smash the garlic cloves, sprinkle with salt and with the flat side of a large knoife, mash and smear the mixture to a course paste. Put in a bowl and whisk with the mayonnaise, vinegar and black pepper.

  2. For the salad: put the water, garlic and salt in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not msushy, about 5 minutes.

  3. Stir in the radishes, then immediately drain all vegetables in the colander in the sink. Remove and discard the garlic.

  4. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate for 30 minutes.

  5. About 10 minutes prior to serving, toss the cucumber, tomatoes and scallions in a small bowl with salt and peper to taste. When ready to serve, fold the mixture and herbs into the potato salad and serve.