Vegetable Salad

Submitted by Jenny Sanders

"Ideal vegetables for this salad are the thinnest, youngest and most tender. Prep time includes chilling."

 

• Ready In: 3hrs
• Ingredients: 15
• Yields: 14 Cups

ingredients

• 3 quarts water
• 8 small red potatoes, halved
• 2 1⁄4 teaspoons salt, divided
• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 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 ½ pieces
• 1 medium yellow squash, sliced ¼ inch thick
• 1⁄4 cup mayonnaise
• 2 tablespoons minced fresh dill or 1 tablespoon minced fresh tarragon
• 1⁄4 teaspoon fresh ground pepper
• 2 tablespoons fresh lemon juice

directions

1. Bring water, potatoes and 2 tsp salt to a boil in Dutch oven.
2. Reduce heat to low; cover and simmer 15 minutes until potatoes are juts tender.
3. Combine oil and garlic in large bowl.
4. Transfer potatoes with slotted spoon to colander; drain well.
5. Reserve water in the Dutch oven.
6. Toss potatoes with oil and garlic in bowl.
7. Return water to boil.
8. Add cauliflower, green beans and carrots.
9. Cook uncovered for 8-10 minutes until vegetables are just tender.
10. Transfer vegetables to colander with slotted spoon.
11. Rinse under cold water.
12. Drain and toss with potatoes.
13. Return water to a boil.
14. Add snow peas, asparagus and squash.
15. Cook for 5 minutes until just tender.
16. Drain and rinse under cold water.
17. Toss gently with other vegetables.
18. Combine mayonnaise, dill, pepper and remaining ¼ tsp salt in small bowl.
19. Stir into vegetables, tossing to coat.
20. Cover and refrigerate until cold about 2 hours.
21. Stir in lemon juice.