Spring Garden Potato Salad

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Dressing: 

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

Salad:

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