This Potato Fennel Salad recipe started at my farmers market, the best place to shop this time of year. These cute little baby red, white and purple potatoes may be small but they pack a lot of flavour; they are creamy, earthy and soak up whatever you toss them in. This version has no mayo, just a great mustardy dressing, lots of thinly sliced fennel, baby spinach and handfuls of fresh herbs.
Check out this list of Farmers Markets in the Toronto area.
And here is my recipe for potato salad made with mayo, Summer Potato Salad with Lemon and Dill.
Potato Fennel Salad with Grainy Mustard Dressing and Fresh Herbs
I love this colourful combination.
Serves 6 as a side dish.
Ingredients for the Potato Salad
3 pounds potatoes, I like to buy the small the mini potatoes, cut if needed.
1 fennel bulb, thinly sliced (save the fronds for garnish)
1 cup baby spinach, packed
1 shallot, peeled and finely chopped
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped fresh dill
1/4 cup finely-chopped fresh chives
Directions for the Potato Salad
1. Place the potatoes in a large pot and add enough water so that the potatoes are covered. Cook over medium-high heat until the water starts to boil. Reduce heat to medium and simmer; continue cooking for about 8 - 10 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander and let cool for for about 5 minutes.
3. While the potatoes are still warm toss with the dressing.
4. Add in the sliced fennel, shallot and fresh herbs.
5. Toss again until combined.
6. Taste and adjust seasoning, you may need to add more salt and pepper. If not serving right away you can cover and refrigerate.
7. I like to serve at room temperature but it can also be served chilled.
Ingredients For the Dressing
juice from 1/2 a lemon
4 tsp Apple Cider Vinegar
2 tsp Whole Grain Mustard
1/2 cup Olive Oil,
1/2 tsp kosher salt or more to taste
freshly ground black pepper to taste
Directions for the Dressing
1. Whisk all ingredients in a small bowl or shake, covered, in a jar.
2. Taste and adjust seasoning.
Cooks Notes
To make this more of a meal you could add in olives, garbanzo beans, chopped hard boiled eggs, green onions or crumble in some goat, feta cheese or blue cheese.