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New Potato and Fennel Salad Recipe

New Potato and Fennel Salad
Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham
Active
35 Minutes
Total
55 Minutes

Yield

Serves 8

This bright and tangy potato salad pairs wonderfully with the ham. We prefer buttery Castelvetrano olives if you can find them. Potato Salad shows up at practically every Southern feast, whether it is a homecoming at church with dozens of food-laden tables, a Memorial Day family reunion with your favorite family recipes, or an outdoor barbecue with pulled pork, brisket, and fixings. It is also a staple at most Easter dinners, at home alongside glazed hams, green bean casseroles, and homemade yeast rolls. Traditionalists love a creamy, mayonnaise based potato salad, seasoned with salt and pepper and any combination of the following: pickle relish, celery, boiled eggs, onions, mustard, bacon, etc. The list of potato salad ingredients is varied, yet everyone believes her tried-and-true recipe is the best. If you are ready for a new twist on potato salad, however, try this delicious New Potato and Fennel Salad. This fresh tasting salad has no mayonnaise at all, but gets a bright and tangy taste from fennel and green olives. Baby red potatoes hold their shape nicely and, along with the green olives, add pretty coloring to the salad. This can be made up to a day ahead, allowing you to get a jump start on your meal plans.

Ingredients

  • 3 pounds baby red potatoes, halved
  • 8 cups water
  • 1 tablespoon plus 1 tsp. kosher salt, divided
  • 1 fennel bulb
  • 3/4 cup roughly chopped green olives
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 2 scallions, finely chopped
  • 3/8 teaspoon black pepper

How to Make

  1. Combine potatoes, water, and 1 tablespoon of the salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, 8 to 12 minutes. Drain; spread potatoes on a baking sheet in a single layer, and let stand until cool, about 20 minutes.
  2. Chop fennel fronds to equal 1/2 cup. Thinly slice fennel bulb. Toss together chopped fronds, sliced fennel, green olives, oil, lemon juice, and scallions in a large bowl. Add cooled potatoes, pepper, and remaining 1 teaspoon salt; gently stir to combine. Serve at room temperature, or cover and chill up to 1 day.