LIGHT, CRUNCHY SALADS
THE MANDOLINE—THE TOOL THAT CREATES WHISPER-THIN SLICES—IS GIVING SHAVED SALADS A WELL-DESERVED MOMENT
SHAVED FENNEL AND FINGERLING POTATO SALAD
Ingredients
- 1 lb. fingerling potatoes halved lengthwise
- 1¼ tsp. kosher salt
- 3 Tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- ½ tsp. sugar
- Pinch black pepper
- 3 Tbsp. olive oil
- 1 fennel bulb cored and halved
- ¾ cup slivered yellow bell pepper
- ½ cup sliced green onions
- ½ cup chopped fresh flat-leaf parsley
Instructions
- 1. In a 4-qt. saucepan combine potatoes, 1 tsp. of the salt, and enough cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until potatoes are just tender. Drain; return potatoes to saucepan.
- 2. In a small bowl whisk together the next four ingredients (through black pepper) and the remaining ¼ tsp. salt. Drizzle in oil while whisking. Pour half of the vinaigrette over warm potatoes; toss to coat.
- 3. Using a mandoline or a sharp knife, thinly shave fennel bulb lengthwise. Place in a large bowl with bell pepper, onions, and parsley.
- 4. Add potatoes and the remaining vinaigrette to fennel mixture; toss to coat. Makes 4 servings (1 cup each).
- PER SERVING 207 cal., 10 g fat (1 g sat. fat), 0 mg chol., 217 mg sodium, 26 g carb., 4 g fiber, 6 g sugars, 3 g pro.
THEN: POPULAR TATERS September 1959: In celebration of 30 years, the Test Kitchen voted this potato salad a Top 10 recipe. Potatoes were sprinkled with vinegar and sugar then tossed with mayo. “A potato salad must have all flavors blended to a mellow goodness, and be just the right tartness—like this.”
NOW: POTLUCK PERFECT This is the potato salad, above, we want to tote to any bring-a-dish gathering.
The light mustard vinaigrette not only holds well without the safety concerns of a mayo-based dressing, but it also lets the freshness of the shaved fennel, onions, and parsley come through brightly.
