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
new potatoes (use more like a dozen if using tiny fingerlings)
sea or kosher salt
green beans, sliced in half, blanched, chilled in ice water
fennel bulb, thinly sliced
red onion, fine diced
slices very good bacon baked to very crisp, crumbled (optional)
whole-grain Dijon mustard
finely chopped fennel fronds, plus whole for garnish
Sea or kosher salt and pepper to taste
In This Recipe
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.