Fennel Potato Salad

Fennel Potato Salad

Ingredients:

  • 1 kg (2.2 lbs) potatoes (any variety suitable for salads)
  • 1 cup fresh fennel bulb, including the root (thinly sliced)
  • 1/2 cup fresh fennel fronds (chopped)
  • 1/2 cup fresh basil leaves (chopped)
  • 1/2 cup fresh parsley leaves (chopped)
  • 1/4 cup red onion, finely chopped (optional, for added flavor)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

Instructions:

  1. Wash the potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture and nutrients. Place the potato chunks in a large pot of salted water and bring to a boil. Cook the potatoes until they are fork-tender but still hold their shape. Avoid overcooking. Drain the cooked potatoes and let them cool.
  2. Meanwhile, prepare the fennel bulb by cleaning it thoroughly and removing any tough or damaged outer layers. Thinly slice the bulb, including the root, and chop the fennel fronds and stalky stems.
  3. In a large mixing bowl, combine the cooked and cooled potatoes, sliced fennel bulb, chopped fennel fronds, basil leaves, parsley leaves, and finely chopped red onion (if using).
  4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, extra-virgin olive oil, salt, and pepper to make the dressing.
  5. Pour the dressing over the potato and fennel mixture. Use a spatula or spoon to gently fold the dressing into the salad until everything is well coated.
  6. Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Just before serving, give the salad a final gentle toss to ensure the dressing is evenly distributed. Garnish with a few fennel fronds for a fresh and vibrant presentation.

Your fresh and flavorful Fennel Potato Salad is now ready to enjoy! It's a perfect side dish for summer gatherings, picnics, or any meal. The combination of the fennel bulb, fronds, and stalky stems will add a wonderful depth of flavor and a touch of freshness to the classic potato salad.