5 medium carrots peeled sliced into 1/8-inch-thick rounds
1 cup cherry tomatoes halved
0.5 cucumber english sliced into 1/8-inch-thick rounds
1 sprig thyme leaves fresh
2 cloves garlic peeled
3 cloves garlic smashed
0.5 cup lightly herbs mixed fresh such as flat-leaf parsley, dill, or tarragon packed chopped
2 tablespoons kosher salt plus additional for seasoning
2.5 teaspoons kosher salt
6 lemon wedges
0.5 cup mayonnaise
1 bunch radishes sliced into 1/8-inch-thick rounds ( 8)
2 pounds red-skinned waxy potatoes sliced into 1/8-inch-thick rounds
3 scallions white green thinly sliced ( and parts)
0.7 cup vermouth dry white
8 cups water
2.5 tablespoons citrus champagne vinegar
Equipment
bowl
sauce pan
knife
whisk
colander
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.
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.
