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

By Judy Haubert
January 12, 2018
1 Comments
14 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Purple potatoes are great for adding a pop of vibrant color to any dish. Here, jewel-like purples mingle with fuschia radishes and emerald green beans for a salad as pretty as it is toothsome; the creamy, warm potatoes and bright, citrusy vinaigrette temper the radishes’ peppery bite while the beans and fennel provide a sweet, earthy crunch. The contrasting colors and textures make this salad a pleasing complement to a weekend brunch or simple weeknight supper, especially served alongside salmon or a flaky white fish. Depending on what’s available at your market, feel free to swap in asparagus or snap peas for the green beans.Judy Haubert

Serves: 4 to 6

  • 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
  • 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
  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.

More Great Recipes:
Potato|Vegetable|Salad|Side|Make Ahead|Vegan|Vegetarian|Spring|Fall|Winter