Spring Garden Potato Salad
This Spring garden potato salad combines tender red-skinned potatoes, vibrant vegetables, and a creamy herb dressing. It's one of the best potato salads for spring, naturally gluten-free and customizable!
Ingredients
- For the 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
- For the 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 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 parsley, dill, or tarragon)
- 6 lemon wedges
Instructions
- Prepare the dressing: Smash the garlic cloves, sprinkle with kosher salt, and use the flat side of a large knife to mash into a coarse paste. Whisk this with mayonnaise, white wine vinegar, and freshly ground black pepper. Set aside.
- Cook the potatoes: In a large saucepan, combine water, vermouth, smashed garlic, salt, thyme, bay leaf, and peppercorns. Bring to a boil and add the sliced potatoes.
- Blanche the vegetables: Add carrots to the boiling pot, reduce heat, and cook for about 5 minutes until just tender. Stir in radishes, then drain all vegetables in a colander immediately.
- Cool and toss: Remove and discard the bay leaf, garlic cloves, thyme, and peppercorns. Toss the warm vegetables with the prepared dressing to coat evenly.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. (You can make it up to a day ahead.)
- Prepare fresh vegetables: Just before serving, toss cucumbers, tomatoes, and scallions with a light sprinkle of salt and pepper.
- Assemble and serve: Fold in the cucumber mixture and fresh herbs into the potato salad. Serve chilled with lemon wedges for a burst of freshness.