Ingredients
- 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
Directions
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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By photosforfiles_...
Henderson, NV
on May 02, 2009
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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!
By stoneymb9810123
baltimore, MD
on September 05, 2008
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But you know nothing about good music. I hope they have real jobs.
By jrones64_9811844
Catonsville, MD
on February 22, 2008
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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 all 9 reviews