Potato Recipes | Pickled Vegetable Potato Salad

Ingredients

• 9 lbs. russet or yellow potatoes
• 6 loosely packed cups outer brussels sprouts leaves
• 2 cups sliced cauliflower flowerets
• 1 1/2 cups thinly sliced celery
• 1 1/2 cups 2-3-inch-pieces thin asparagus spears
• 1 cup bread and butter pickle relish or chopped bread and butter pickles
• 1 1/2 cups finely chopped flat leaf parsley
• 1 1/2 cups finely chopped chives
• Kosher salt
• 1 cup plus 2 Tablespoons extra virgin olive oil
• 1 cup plus 2 Tablespoons red wine vinegar
• 1 1/2 cups thinly sliced red onion
• 3 Tablespoons minced garlic
• 2 Tablespoons kosher salt
• 1 Tablespoon granulated garlic
• 3/4 teaspoon white pepper