Spring Garden Potato Salad

Ingredients

• 2 cloves garlic, peeled
• 2 1/2 teaspoons kosher salt
• 1/2 cup mayonnaise
• 2 1/2 tablespoons white wine vinegar
• Freshly ground black pepper
• 8 cups water
• 2/3 cup dry white vermouth
• 3 cloves garlic, smashed
• 2 tablespoons kosher salt plus additional for seasoning
• 1 sprig fresh thyme
• 1 bay leaf
• 4 black peppercorns
• 2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
• 5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
• 1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
• 1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
• 1 cup grape or cherry tomatoes, halved
• 3 scallions (white and green parts), thinly sliced
• Freshly ground black pepper
• 1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
• 6 lemon wedges

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