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.