New Potato & Fennel Salad Recipe
Best served warm, with freshly dug homegrown new potatoes! We’ve use ‘charlotte’ potatoes for this recipe, and you can see in the picture that it is decorated with cornflower petals – you could also use chive flowers, calendula petals or other edible flowers to give the dish a bit of colour.
Ingredients (serves 2-4)
- 12 new potatoes, quartered
- 1 medium fennel bulb, finely sliced lengthways
- Half cup cider vinegar (optional)
- 1 tbsp fennel fronds, chopped
- 1 knob butter
- 1 tbsp garlic chives or chives, finely chopped
- 1 garlic clove, sliced
- Pinch sea salt & pepper
- Garnish – eg some seeds or edible flowers
Method
- Boil the potatoes in water with the cider vinegar for 7-8 minutes until just tender (pierce with a knife to test – they should slide off)
- Meanwhile, fry the fennel on a medium-low heat for 5 mins until it softens. Add the garlic and cook for 1 minute.
- Drain the potatoes and allow to cool slightly
- Mix the potatoes and fennel with remaining ingredients (butter, seasoning, herbs and fennel fronds)
- Serve with garnish of your choice
Top tips
Try not to overcook the new potatoes – if the skin starts to come away from them, remove from the heat, drain and allow to steam so that the potatoes do not get mushy