Spring potato salad

Potato salad can be made light and refreshing in spring, if you cook it with fresh juicy vegetables. For a salad is better pick young red potatoes that are sliced thin mugs and together with thinly sliced carrots boil in fragrant broth with bay leaf, black pepper peas, thyme, garlic and white vermouth. Its spicy taste with sweet notes will fill boiled vegetables with an even greater aroma. One second before readiness to mix in the broth and radish so that it becomes a little softer and more harmoniously combined in texture with the rest vegetables. Fresh cucumbers, tomatoes and assorted juicy dishes will complement the salad greens. Nutritional value of one serving: (6-8 total) Calories 280, total fats 15 g., saturated fats g., proteins 4 g., carbohydrates 33 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 1 hour. 10 min. Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Gas station

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

Salad

• 8 tbsp. water
• 2/3 Art. dry white vermouth
• 3 cloves of garlic, crushed
• 2 tbsp. l coarse salt + optionally to taste
• 1 sprig of fresh thyme
• 1 bay leaf
• 4 peppercorns
• 1 kg. small red potatoes, sliced in thick circles 0.3 cm
• 5 medium carrots, peeled and sliced in thick mugs 0.3 cm
• 1 bunch of radishes, sliced in circles 0.3 cm thick. (Approximately 8 pcs.)
• Half cucumber or 1 large cucumber, sliced in circles 0.3 cm thick.
• 1 tbsp. cherry or grape tomatoes, cut in half
• 3 feathers of green onion, finely chopped
• 0.5 tbsp. chopped mixture of fresh herbs, such as parsley, dill or tarragon
• 6 cloves of lemon

Recipes with similar ingredients: garlic, mayonnaise, wine vinegar, vermouth, thyme, bay leaf, black peppercorns, potatoes red, potatoes, carrots, radishes, cucumbers, cherry tomatoes, onions green, parsley, dill, tarragon, lemon

Recipe preparation:

1. Refueling:

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

2. Salad:

   In a large saucepan, mix water, vermouth, garlic, salt, thyme, bay leaf, peppercorns and potatoes and bring to a boil. Add carrots, reduce heat and simmer until vegetables are slightly softer, about 5 minutes. Stir in the radish, then immediately flip everything away colander vegetables. Remove and discard garlic, thyme, laurel pea leaf and pepper. Cool slightly and mix vegetables with refueling. Cover and refrigerate for approximately 30 minutes. Salad can be prepared up to this point in advance and stored for 1 day in the fridge.

3. Mix about 10 minutes before serving in a small bowl. cucumber, tomatoes and green onions with salt and black pepper to taste. Immediately before serving, mix the cucumber mixture and herbs in potato salad. Serve with lemon wedges.
   

   Note

   If you have a mandolin grater, use it to instantly chop vegetables for this salad.