Roasted Potato Salad

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Singin the Blues

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
30 min
Level:
Intermediate
Yield:
about 4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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2 pounds Yukon gold potatoes

Salt

8 ounces extra-virgin olive oil

Black pepper

1 fennel bulb with fronds

1 bunch celery hearts with leafy tops

1 teaspoon Dijon mustard

2 tablespoons cider vinegar

1 tablespoon fennel seeds, toasted

Preheat oven to 450 degrees F.

Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.

While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.

Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.

Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.

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Comments & Reviews

recipe Roasted Potato Salad
Nicole Henderson, NV 05-02-2009
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Fantastic Side Dish!
Rated: 5 stars out of 5

What a great alternative to the same ole' potato salad! It is elegant in both presentation & flavor profile. I certainly... recommend a mandoline slicer to get those shavings of the fennel bulb just right & done quickly. (To the reviewer who was confused over the fennel top, just use the bulb of the fennel...the tops are lovely garnish, but not part of the dish) The only change the next time is to hold back on all of the olive oil for roasting the potato. Just a drizzel to coat the potatoes is all you need for a quicker crisping & no extra oil puddling in the serving bowl. Oh yes, if you want a 'room temp potato salad without the worries of a mayo & egg laden salad going warm & bad at your picnic, you found it! Read more
recipe Roasted Potato Salad
Anonymous 09-05-2008
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Good Potatoes
Rated: 4 stars out of 5

But you know nothing about good music. I hope they have real jobs.
recipe Roasted Potato Salad
Julie Catonsville, MD 02-22-2008
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New chefs look out :Labor-intensive!
Rated: 3 stars out of 5

I tried this potato salad today for a bridal shower. Doubled the recipe. I think WAY too much oil is called for to coat the... potatoes in for roasting... they were drowning and took forever to brown in the oven, and became overcooked. There was no way my cheese grater was going to shave a fennel bulb, by the way. I ended up slicing everything which took a ton of time. I think it tastes good but don't know if it was worth all that effort. Also, I'm no chef, but the celery and fennel confused me... do I chop the stalks and the leafy, dill-weed looking portions into this salad? I would have liked a picture or some clarification in the recipe.Read more
recipe Roasted Potato Salad
gail Austin, TX 07-10-2007
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unique
Rated: 5 stars out of 5

I made this as directed and loved the combination of the main ingredients. I often change the dressing now with a store... bought chimichurri or cilantro dressing, doctored up a bit. faster and a pretty green color.I've made it for six to fifty people. Goes great with steak chicken and salmon too.Read more
recipe Roasted Potato Salad
Leah Hookstown, PA 04-04-2007
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Different than the usual...
Rated: 2 stars out of 5

So I decided to try this recipe just to try something different. It was okay, but something I wouldn't make again. I'm not... much for fennel I guess.Read more
recipe Roasted Potato Salad
margarita el paso, TX 07-18-2006
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My first time
Rated: 5 stars out of 5

This is a wonderful potato salad. I had never cooked with fennel before. Michael made this recipe look so simple so I... thought I would try it. We had it with my husbands smoke pork ribs. We both loved it.Read more