New potato salad with fennel & radish recipe

As soon as I spotted this new potato salad with fennel and radish in the most recent edition of Bon Appetit I was in love. I am obsessed with fennel and radish as a salad and this recipe sounded so interesting with many layers of flavour. It comes from Kismet in LA and is featured in the magazine’s RSVP section – the part where readers write in requesting their favourite restaurant dish.

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The recipe is typical of a chef’s recipe in that aromatics are added to the liquid the potatoes cook in which is probably something we wouldn’t do as home cooks, but I like this next level.

New potato salad with fennel & radish | DrizzleandDip

The dressing is packed with so much spicy deliciousness, making a refreshing change from the ubiquitous mayonnaise-laden potato salads. They have used Aleppo-style pepper which is difficult to find in South Africa (we tend to be a bit behind the times) and I would have loved to try it because it has less heat than other chilli powders.

I have read that you can substitute this with a combination of smoked paprika and chilli flakes to get something similar so that is what I did. I have kept things mild with only a teaspoon of chilli flakes because I don’t like my food to take my head off.

I also adjusted the quantity of oil in the recipe. They use ½ cup which is too much in my opinion for the quantity of 750gs / 1 ½ lb potatoes. I also only used 700gms as that is the pack size for my fave new potatoes here, the Mediterranean variety from Woolies. These are hands down the best-tasting potatoes in South Africa and I won’t use anything else.

Because of my fennel obsession, I also used a large bulb instead of a small one and upped the quantity of radish to around 10 smallish ones. I wanted a lot of fresh crunchy texture.

The fried mustard seeds are genius here and add a stunning element to the salad. All around I have to say that despite loving new potatoes with crème fraiche, mint and lemon, this is now my new top potato salad and I will be putting this on repeat. It also suits my lower GI eating regime as new potatoes have a lower GI than regular potatoes so I can have 3- 4 in a portion. #winning. Also, if you are vegan then this one is for you.

Don’t be put off by what seems like a long and complicated recipe, it all goes very quickly and you make the fennel and dressing part while the spuds are cooking. This is essentially 2 incredible salads rolled into one, and you are going to thank me later.

How to make this New Potato Salad with Fennel & Radish

Boil the Potatoes:
In a large pot, bring 8 cups of water to a boil. Add the crushed garlic, lemon zest strips, salt, coriander seeds, and peppercorns wrapped in muslin cloth. Add the potatoes and cook for 11-13 minutes until tender.
Make the Potato Dressing:
While the potatoes are boiling, whisk together the chilli flakes, paprika (or Aleppo pepper), garlic, olive oil, lemon zest, and lemon juice in a large bowl.
Prepare the Fennel & Radish Salad:
Slice the fennel and radishes and set aside. Heat olive oil in a small pan, fry the mustard seeds until they pop, then strain and set the seeds aside. Toss the salad with the lemon juice, zest, and mustard seeds right before serving.
Assemble the Salad:
Once the potatoes are cooked and slightly cooled, cut them into halves or thirds. Toss them in the dressing, then plate them as the base. Pile the fennel and radish salad on top, and garnish with fennel fronds for a fresh finish.

FAQ’s for this Recipe

Can I make this salad ahead of time?

Yes! You can boil the potatoes and prep the dressing and salad in advance. Just keep the components separate and toss everything together right before serving.

How long will a fenel salad last in the fridge?

It’s best eaten fresh, but it can be stored in an airtight container for up to 2 days. Just note that the fennel may lose its crunch.

Do I need to use a food processor?

If you don’t have a food processor, a mandolin is ideal for getting super-thin, even slices, but you can use a sharp knife if you don’t have one.

Substitutions & Variations

Potatoes: If new or fingerling potatoes aren’t available, small waxy potatoes like Yukon Gold will work just as well.
Fennel: Not a fennel fan? Try thinly sliced cucumber or celery for a different crunch.
Spices: Swap out smoked paprika for regular paprika or Aleppo pepper for a more subtle flavour.
Mustard Seeds: If you don’t have mustard seeds, you can leave them out or use a grainy mustard in the dressing for a similar taste.

Prep Time:15

Cook Time:13

Ingredients

For the Potatoes:

700 grams new or fingerling potatoes
6 garlic cloves crushed
Zest of one lemon peeled in strips
1/3 cup salt
1 Tbsp coriander seeds
2 tsp black peppercorns

For the Potato Dressing:

1 tsp chilli flakes
2 tsp smoked paprika or Aleppo pepper
1-2 garlic cloves grated
¼ cup extra virgin olive oil
1 Tbsp lemon zest grated
1 Tbsp lemon juice

For the Fennel & Radish Salad:

1 large fennel bulb sliced very thinly
10 radishes thinly sliced
1 Tbsp black mustard seeds
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp lemon zest
Fennel fronds for garnish

Instructions

Wrap the coriander seeds and peppercorns in a muslin cloth and tie them with string. Put this in a pot with about 8 cups (1 litre) of water and bring this to a boil. Add the salt, lemon zest and crushed garlic. Once boiling, add the potatoes and cook for 11 – 13 minutes until knife tender. Drain and set aside to cool slightly.
While the potatoes are cooking add all the potato dressing ingredients together in a medium/large bowl and whisk to combine.
Slice the fennel and radish and set aside in another bowl. Heat the 2 tablespoons of olive oil in a small pan and fry the mustard seeds until they start to pop vigorously. Immediately drain the oil in a fine sieve and set the seeds aside to cool. Check seasoning and add a little salt if needed.
When the potatoes are cooled (they can be a little warm), slice them in half and toss lightly in the dressing in the bowl to coat. If they are a bit bigger, cut them into 3 thick slices. Keep them aside until you are ready to plate.
Dress the fennel salad just before you plate up and serve, it can wilt quite quickly. Add the mustard oil, mustard seeds, lemon juice and zest and toss to coat.
Serve on a large plate or platter with the potatoes on the bottom and the fennel salad piled on top.

Notes

Storage Instructions

In the Fridge: Store any leftovers in an airtight container for up to 2 days. The potatoes hold up well, but the fennel and radishes may lose some of their crunch after the first day.

Make-Ahead Tips: You can prep the potatoes and dressing a day in advance, but mix the salad ingredients just before serving to keep everything fresh.

Servings: 4