New Potato and Green Bean Salad with Fresh Fennel and Maybe Some Bacon

By • May 31, 2011 • 11 Comments

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Author Notes: This combination was born of needing a potato salad for catered buffets that still had that recognition factor, but would be interestingly new at the same time. It's been lovely to see people's *oh my* responses to it.

Recently I've taken it a step further and added some crumbles of good, thick-sliced bacon. It adds a terrific touch, but really, the salad suffers not at all if it's left out.
boulangere

Serves 4

  • 8 new potatoes (use more like a dozen if using tiny fingerlings)
  • 1 tablespoon sea or kosher salt
  • 8 ounces green beans, sliced in half, blanched, chilled in ice water
  • 1 fennel bulb, thinly sliced
  • 1/2 red onion, fine diced
  • 4 slices very good bacon baked to very crisp, crumbled (optional)
  • 1/2 cup mayonnaise
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons finely chopped fennel fronds, plus whole for garnish
  • Sea or kosher salt and pepper to taste
  1. Wash, cut into 1/2" dice the potatoes and cook them in the salted water until easily pierced with a sharp knife. When done, chill completely in icy water, then drain. This step can be done a day in advance.
  2. In a large mixing bowl, toss together the potatoes, green beans, sliced fennel, red onion and bacon if using.
  3. Make the dressing. Whisk together the mayonnaise, mustard, and chopped fennel fronds. Season to taste with sea or kosher salt and pepper. Add to vegetables and toss to blend with a large rubber spatula. Transfer to a serving bowl that will best show off its loveliness. Garnish around the edges with some bunches of fennel fronds.
Jump to Comments (11)

Tags: bacon, fennel bulb, fennel fronds, fingerling potatoes, green beans, potatoes , red potatoes, Salads

Comments (11) Questions (0)

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about 2 years ago arcane54

Believe it or not I have everything for the this delicious salad in my refrigerator... and I will make it today! Thanks for the inspiration. Now I'm off to read about Belle Foley's chocolate cake -- what a story!

Bigboy

about 3 years ago vinylhaven

used purple string beans from my garden, one leftover andouile sausage (diced, fried) substituted for the bacon. excellent.

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over 3 years ago mamas scratch house

Enjoyed the flavor of the sald dressing and always the potato and bacon combination.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The bacon really adds something, but I honestly like it just as much without.

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over 3 years ago chefplerl

Had this today in cooking school, with spinach leaf subbed for green beans. Very refreshing, quick salad.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So glad you liked it.

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over 3 years ago Chef Rick

yes the bacon adds another layer of flavor, and the consistency is creamy and the green beans have a nice crunchy texture.! love the pictures!!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Glad to know.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yum! Love the addition of fennel and green beans

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

And bacon oh my is right!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL!