POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
Spring makes me think in new ways and I have now been thinking about potato salad for a while. Potato salad makes me think spring and it makes me think summer for some reason but I wanted to do a ‘last of the winter potato salad’ so I used fennel because here in Italy it is a winter-spring vegetable, well at least to me, after a long winter I usually don’t buy fennel even though it is available in spring (and now I am talking about the calendar one, not the one I apply as soon as I can feel spring in the air) so to me it is definitely a vegetable for the colder season. But to make it a more interesting ingredient in a potato salad, I roasted it with a little rosemary and extra-virgin olive oil and made a creamy mustard and honey dressing for the whole thing. I loved it and I hope you will love it too!
POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
2-3 servings
salad:
6 medium potatoes
1 large fennel bulb
the white part of a small leek
rosemary, finely chopped
salt
extra-virgin olive oil
dressing:
1 tblsp Dijon mustard, I used whole-grained
1 tsp honey
1-2 tsp apple cider vinegar
2 tblsp sunflower oil or some other mildly flavoured type
4 tblsp fresh cream
- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.
- Mix the ingredients for the dressing.
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.
For me, fennel is definitely a winter&early spring vegetable, too.
This dish looks yummy – I’m a big fan of all kinds of potato salad!
oh this sounds so perfect and something which i feel like having right now.. that big plate makes me want to pick some up.
This is a beautiful combination of tastes and textures. GREG
I haven’t eaten fennel bulb in a while, but this salad looks delicious and has reminded me that I should.
On the subject of spring vegetables, do you ever find nettles there in Italy? My mother used to make nettle soup every spring (from nettles growing in our backyard here in New England).
Jösses, här står allt på engelska,, har du kvar någon sida på svenska?
This looks lovely!
I grow quite a bit of fennel, and love seeing recipes for it.
Thank you for sharing
Sounds very nice. I’ll have to try a vegan version of this. Rosemary and mustard is a nice and overlooked combination. In fact I made rosemary-flavoured mustard for Christmas last year.
Oh this is beautiful Ilva, just the sort of dish I’ve been craving lately, although it’s hardly spring here. :* :*
This looks absolutely delicious although I’m going to have to wait to do this until my aniseeds-avoiding other half goes out for a mea!
Lilian – yes there are nettles in Italy, they’re called ortiche and I’ve eaten them there as part of the dough for gnocchi and also as a bright green sauce for fresh pasta.
Sounds like what’s for dinner tonight
Meh, vart tog hela kommentaren vägen???? allt bara försvann!!
Himla skit. bara för att jag håller på att somna, näsan rinner och jag hade jobbat mig så…
ok, nytt försök. Kolla här! http://www.rice.dk/ProductPage.aspx?id=11289
tänkte på dig när jag såg de och alla dina fina foton. Skulle säkert göra sig bra som bakgrund till någon av alla dina matkreationer
Motivet syns lite bättre här på Russinnet: http://www.russinnet.se/www/default.asp?huvud=7&s=7
(och så hade jag skrivit lite om hur det här hemma börjar finnas mer härliga färgglada köksprylar och annat smått och gott man behöver (och inte behöver!) i köket).
Trevlig helg! :*
I love roasted fennel! Great idea to use it in a potato salad.
i am a fennel addict! to be honest, i associate it more with summer, though – BBQs at the summer house with shavings of freshly picked fennel in the salad! i love it roasted too, though, ad this combination looks just wonderful!
Actions speak louder than words. ........................................
thanks, potato salad is really a comfort food to me!
oh you are so welcom to have some! x
Thank you Greg!
Too many of them here Lilian, especially in my garden although I am not at all a nettle hater, I am happy to eat them any time!
neej, jag la av, orkade inte hålla igång dem båda och här har jag roligare så dt fick bli den här!
How nice to grow your own fennel, I so wish I had the energy to grow some vegetables!
xoxox
I hope he has an appointment soon! and thank you!
I hope you liked it!
ååå tack Åsa, nu fick du igång mig, har surfat runt en lång stund nu! pusspuss!
thanks!
Fennel rocks, it is soo versatile!
This is a very intriguing combination to me. The potato salad is a basic fare where I come from, but combining it with fennel is utterly exotic. Fennel is light, airy, seafoody like summer vacation. To mix it with the wintery potato is an unusual thing at least, thus I’m bound to test it. Thanks Ilva!