Warm Purple Potato Salad with Green Beans, Radish, and Fennel

Ingredients

• 2 pounds medium purple potatoes, scrubbed
  
• Kosher salt, to taste
  
• ½ pounds green beans or haricot vert, trimmed
  
• 6 medium radishes, trimmed and thinly sliced
  
• 1 small bulb fennel, halved, cored and thinly sliced, fronds reserved
  
• ⅓ cups olive oil
  
• 2 tablespoons freshly squeezed orange juice
  
• 1 tablespoon white wine vinegar
  
• 1 tablespoon minced shallot
  
• 1 teaspoon dijon mustard
  
• Freshly ground black pepper
  

Directions

1. Place potatoes in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and let cool enough to handle. Peel and slice into ½-inch thick slices and transfer to a large bowl.
2. While potatoes are cooking, bring a medium pot of heavily salted water to a boil. Add green beans and cook 2 minutes until bright green and crisp-tender. Drain well and let cool enough to handle. Cut into 2-inch pieces and transfer to the bowl with potatoes. Add radishes and fennel and toss to combine.
3. Whisk oil, juice, vinegar, shallot, and mustard in a small bowl to emulsify. Season with salt and pepper to taste. Drizzle over vegetables and toss to coat. Season salad to taste and garnish with reserved fennel fronds.