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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
- 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
- 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.
- In a large mixing bowl, toss together the potatoes, green beans, sliced fennel, red onion and bacon if using.
- 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.
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Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.