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
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Ingredients
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8
new potatoes (use more like a dozen if using tiny fingerlings)
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1 tablespoon
sea or kosher salt
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8 ounces
green beans, sliced in half, blanched, chilled in ice water
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1
fennel bulb, thinly sliced
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1/2
red onion, fine diced
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4
slices very good bacon baked to very crisp, crumbled (optional)
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1/2 cup
mayonnaise
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3 tablespoons
whole-grain Dijon mustard
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2 tablespoons
finely chopped fennel fronds, plus whole for garnish
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Sea or kosher salt and pepper to taste
Directions
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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.
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In a large mixing bowl, toss together the potatoes, green beans, sliced fennel, red onion and bacon if using.
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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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