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