Potato and fennel salad
Yeung Man Cooking · ♥ 4.2K likes · 51.2K views · 7 min video
Read about fennel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb small russet potatoes
Quarter the potatoes, skin on (or peeled).
- water
Put them in a stock pot with just enough water to cover and boil until fork tender, watching that they do not boil over.
- 3 tbsp grain or Dijon mustard
- 3 tbsp fresh lemon juice
- ¼ cup olive oil
- ½ tbsp salt
- fresh cracked pepper
In a large mixing bowl, put the mustard, lemon juice, olive oil, salt and pepper to taste; whisk to combine.
- ½ cup fennel trimmings
- ½ whole fennel bulb
Remove the trimmings from the fennel and keep about half a cup. Halve the bulb, remove and discard the core, and slice half the bulb very thin; add it to the bowl.
- fresh dill
- fresh parsley
- 2–3 sticks green onion
Roughly chop the dill, parsley and fennel trimmings together and add to the bowl; finely chop the green onions and add.
Drain the fork-tender potatoes and add them warm to the bowl, which softens the fennel; mix well. Serve warm or chilled; can be made in advance.