Kosher salt, Plus additional 2-1-2 teaspoons for seasoning
1 Sprig Fresh thyme
1 Bay leaf
1-2 English Cucumber
1 Cup Grape or cherry tomatoes, halved
3 Scallions (white and green parts), thinly sliced
1-2 Cup Mayonnaise
2-1-2 Tablespoons white wine vinegar
1-3 Cup minced mixed herbs, such as fresh parsley, dill or Tarragon
Freshly ground black pepper, to taste
Instructions
Step 1 Thinly slice potatoes, radishes, and carrots.
Keep each vegetable separate.
Step 2 Put 8 cups water, vermouth, garlic, salt,
thyme, bay leaf, and potatoes in a large saucepan
and bring to a boil, Add carrots, reduce heat, and
cook until vegetables are tender, but not mushy, 5
minutes. Stir in radishes, then drain vegetables
in a colander in sink. Remove and discard the
garlic, thyme and bay leaf. Cool
Step 3. Slice cucumber. Toss salad with cucumber,
tomatoes and scallions. Fold herbs into salad.
Season with 2-1-2 teaspoons Kosher salt and pepper
to taste. Serve.
Serving
Suggestions
8 servings
Originally Submitted
4/22/2013
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You can add this Spring garden potato salad recipe to your own private DesktopCookbook.
