Email to Cat      

Spring Vegetable Salad

Source of Recipe


Jo Ann Kester






List of Ingredients



• 3 quarts water
  
• 8 small red potatoes (1-1/4 lbs.), halved
  
• 2-1/4 tsp salt, divided
  
• 3 Tbsp extra-virgin olive oil
  
• 1 tsp minced garlic
  
• 1 small head cauliflower, cut into 1-inch pieces
  
• 1/2 lb. green beans, trimmed
  
• 1/4 lb. baby carrots, peeled and trimmed
  
• 1/2 lb. snow peas, trimmed
  
• 1/2 lb. asparagus, trimmed and cut into 1-1/2-inch pieces
  
• 1 medium yellow squash, cut into 1/4-inch slices
  
• 1/4 cup mayonnaise
  
• 2 Tbsp minced fresh dill or 1 Tbsp minced fresh tarragon
  
• 1/4 tsp freshly ground pepper
  
• 2 Tbsp fresh lemon juice
  






Instructions



1. Bring water, potatoes and 2 teaspoons of the salt to boil in a Dutch oven or large pot. Cover; reduce heat and simmer 15 minutes, just until tender.
   
   
2. Meanwhile, combine oil and garlic in a large bowl. With a slotted spoon, transfer potatoes to a colander; drain well. Reserve water in Dutch oven. Toss potatoes with oil and garlic.
   
   
3. Return water to boil. Add cauliflower, green beans and carrots. Cook 8 to 10 minutes, until vegetables are just tender. With a slotted spoon, transfer vegetables to a colander; rinse under cold running water. Drain well; toss with potatoes. Reserve water in Dutch oven.
   
   
4. Return water to boil. Add snow peas, asparagus, and squash. Cook 5 minutes, just until tender. Transfer to a colander; rinse under cold running water. Drain; toss gently with other vegetables.
   
   
5. Combine mayonnaise, dill, pepper and the remaining 1/4 teaspoon salt in a small bowl; stir into vegetables and toss to coat. Cover and refrigerate until cold. Stir in lemon juice.
   
   Makes 14 cups.