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New potato salad with fennel & radish

A flavour-packed new potato salad with fennel & radish
Print Recipe
New potato salad with fennel & radish | DrizzleandDip
Prep Time:15 minutes
Cook Time:13 minutes

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