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

October  4, 2022
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • vinylhaven
  • boulangere
  • Catbird in the Kitchen
    Catbird in the Kitchen
  • arcane54

10 Reviews

Catbird I. July 1, 2018
Tried this out because my weekly CSA lot included new potatoes, green beans, fennel, and a small red onion. It is DELICIOUS! I added a half-teaspoon of sweet curry powder for a hint of warm spice. Next time I'd also love to add some fresh peas for even more sweet crunch.
boulangere July 1, 2018
Oh, Catbird, you just made my day, and it's still early in the morning. I love the curry idea, and some peas would be wonderful. Thank you kindly.
arcane54 August 19, 2012
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!
vinylhaven July 10, 2011
used purple string beans from my garden, one leftover andouile sausage (diced, fried) substituted for the bacon. excellent.
mamas S. June 2, 2011
Enjoyed the flavor of the sald dressing and always the potato and bacon combination.
boulangere June 2, 2011
The bacon really adds something, but I honestly like it just as much without.
chefplerl June 1, 2011
Had this today in cooking school, with spinach leaf subbed for green beans. Very refreshing, quick salad.
boulangere June 1, 2011
So glad you liked it.
Chef R. June 1, 2011
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!!
boulangere June 1, 2011
Glad to know.