I have never been very fond of potato salads with a heavy mayonnaise dressing. So I came up with this recipe using and oil and vinegar dressing instead. I also incorporated the sweet crunchy flavor of fennel and tender green beans.
Potato Fennel Salad
Recipe Type: Salad
Author:
Serves: 6-8
Ingredients
- 3 lbs. small potatoes such as red, yukon gold,
- purple, fingerling, or a mixture.
- 1/2 lb. french filet beans
- 1 medium onion
- 1 medium fennel bulb with leafy top
- 5-7 sprigs fresh parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- dash of cayenne
- 2 cloves garlic
- 1/4 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 1/2 – 3/4 cup olive oil
- Leafy fennel top
- Nasturtium blossom
Instructions
- Wash potatoes and cut into quarters or halves depending on potato size. I like to leave the skin on mine.
- Place in a pot of water and boil until tender but not too mushy, about 20- 30 minutes.
- Snap ends off beans and snap in half. Lightly steam until bright green and still slightly crisp.
- Allow potatoes and beans to cool somewhat.
- In the meantime chop onion, fennel bulb and some of the leaves , parsley and garlic.
- Combine vegetables and all other ingredients in a large bowl and mix well. Adjust oil and seasonings to taste.
- Transfer to a serving bowl and garnish with a few fennel leaves and a nasturtium blossom.
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