I couldn't resist buying these ingredients at the farmers market. Purple potatoes are out of this world, with their impossible hue and sweet, mild flavor. Sunny mustard flowers and spiky greens were further inspiration for their vibrant colors and frilly leaves . The heat from the cooked potatoes slightly wilts the mustard and fennel sprigs, releasing the peppery and licorice notes. Baby fennel is sweet and fresh, adding subtle anise flavor to the salad without overwhelming. If you can't find baby fennel, then regular fennel fronds (thinly sliced) will do. Red or Russian banana fingerlings may be substituted for purple potatoes if needed. —TasteFood
4 to 6
purple fingerling potatoes
salt, divided, or to taste
extra-virgin olive oil, plus extra as needed
white balsamic vinegar (or white vinegar)
freshly ground black pepper
garlic clove, minced
spiky purple and/or green mustard greens, torn into bite-size pieces
sliced fennel fronds (baby fennel preferred)
Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Before serving, scatter the mustard flowers over the potatoes. Serve at room temperature or chilled.