New potato salad with fennel & radish
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New potato salad with fennel & radish
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A flavour-packed new potato salad with fennel & radish
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Ingredients
For the Potatoes:
- 700 grams new potato or fingerling potato
- 6 garlic crushed, cloves
- lemon peeled in strips, zest of one
- 1/3 cup salt
- 1 Tbsp coriander seeds
- 2 tsp black peppercorns
For the Potato Dressing:
- 1 tsp chili flakes
- 2 tsp smoked paprika or Aleppo pepper
- 1-2 garlic grated, cloves
- ¼ cup extra virgin olive oil
- 1 Tbsp lemon grated, zest
- 1 Tbsp lemon juice
For the Fennel & Radish Salad:
- 1 fennel bulb sliced very thinly, large
- 10 radish 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
- Store any leftover salad in the fridge.
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