Spring potato salad

Ingredients:

Refueling

• 2 cloves garlic, peeled
• 2.5 tsp coarse salt
• 0.5 cup mayonnaise
• 2.5 tbsp white wine vinegar

Salad

• 8 tbsp of water
• 2/3 cup dry white vermouth
• 3 cloves garlic, crushed
• 2 tbsp coarse salt + more to taste
• 1 sprig of fresh thyme
• 1 bay leaf
• 4 black peppercorns
• 1 kg small red potatoes, cut into 0.3 cm thick circles.
• 5 medium carrots, peeled and cut into 0.3 cm thick circles.
• 1 bunch radishes, sliced ​​into 0.3 cm thick circles (about 8 pcs.)
• Half a cucumber or 1 large cucumber, sliced ​​into 0.3 cm thick circles.
• 1 cup cherry or grape tomatoes, halved
• 3 green onions, thinly sliced
• 0.5 cups chopped mixed fresh herbs, such as parsley, dill, or tarragon
• 6 lemon wedges

Preparation:

1. Refueling:

   Crush the garlic cloves, sprinkle with salt, and mash with the flat side of a large knife until a coarse paste forms. Place in a bowl and mix with mayonnaise, vinegar, and black pepper to taste.

2. Salad:

   In a large saucepan, combine the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes and bring to a boil. Add the carrots, reduce heat, and simmer until the vegetables are slightly softened, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate for about 30 minutes. The salad can be prepared up to this point and refrigerated for up to 1 day.
3. About 10 minutes before serving, combine the cucumber, tomatoes, and green onions in a small bowl with salt and black pepper to taste. Just before serving, stir the cucumber mixture and greens into the potato salad. Serve with lemon wedges.
   
   

   Note

   If you have a mandoline, use it to instantly shred the vegetables for this salad.