Spring potato salad

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Calories 280, total fat 15 G., saturated fats 2 G., proteins 4 G., carbohydrates 33 G., fiber 5 G., cholesterol 7 mg, sodium 2910 mg, sugar 6 G.

A potato salad can be made light and refreshing, like spring, by preparing it with fresh, juicy vegetables. It's best to use young red potatoes, thinly sliced and simmered with thinly sliced carrots in a fragrant broth with bay leaves, black peppercorns, thyme, garlic, and white vermouth. Their spicy, sweet flavor will infuse the boiled vegetables with even more aroma. Just before they're ready, stir in the radishes to soften them slightly and allow them to blend more harmoniously with the other vegetables. Fresh cucumbers, tomatoes, and assorted succulent greens complete the salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, mayonnaise, wine vinegar, vermouth, thyme, bay leaf, black pepper, red potatoes, potato, carrot, radish, cucumbers, cherry tomatoes, green onions, parsley, dill, tarragon, lemon

Cooking the dish according to the recipe:

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.
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.

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.