Spring Garden Potato Salad
A small amount of mayo goes a long way in adding creaminess to this lighter take on potato salad. The health factor is further amped up with the addition of fresh vegetables — carrots, cucumbers, radishes and tomatoes.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 340
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 340
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 seasonings
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 lemons wedges
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
