Author Notes
Delicious as a side for summer BBQs. The crunchiness of the radish, fennel, and celery is lovely against the soft potatoes.
Reprinted from "Great Tastes." Copyright © 2017 by Danielle Kosann and Laura Kosann. Photographs copyright © 2017 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. —Food52
Ingredients
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1 pound
baby potatoes
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2 tablespoons
apple cider vinegar or white wine vinegar
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1 teaspoon
Dijon mustard
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3 tablespoons
sunflower or safflower oil
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1 cup
medium red radishes, halved and thinly sliced (about 4 radishes)
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1/2 cup
medium celery ribs, thinly sliced crosswise on the diagonal (about 3 stalks)
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1
small fennel bulb, halved, cored, and cut into bite-size pieces
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1 pinch
kosher salt and freshly ground pepper
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2 tablespoons
chopped dill
Directions
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In a large pot, cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain and let cool.
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In a large bowl, whisk together the vinegar, mustard, and oil. Add the radishes, celery, and fennel. Slice the potatoes into rounds (removing the peel if you prefer) and add to the bowl. Stir together and season the salad with salt and pepper. Fold in the dill. Serve immediately or refrigerate for up to 1 day.
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