New Potato and Green Bean Salad with Fresh Fennel and Maybe Some Bacon
This refreshing New Potato and Green Bean Salad combines tender new potatoes, crisp blanched green beans, and thinly sliced fresh fennel with a tangy whole-grain Dijon and mayonnaise dressing. Finely diced red onion adds a bite, and optional crispy bacon provides a savory crunch. Garnished with fresh fennel fronds, it's a vibrant and flavorful side dish or light meal.
Equipment
- 1 Large Pot For boiling potatoes and blanching green beans.
- 1 Large Mixing Bowl For preparing and combining the salad ingredients.
- 1 Cutting Board For preparing vegetables.
- 1 Sharp Chef's Knife For slicing and dicing.
- 1 Whisk For emulsifying the dressing.
Ingredients
Main
- 8 new potatoes use more like a dozen if using tiny fingerlings
- 1 tablespoon sea or kosher salt
- 8 ounces green beans sliced in half, blanched, chilled in ice water
- 1 fennel bulb thinly sliced
- 1/2 red onion fine diced
- 4 slices very good bacon baked to very crisp crumbled (optional)
- 1/2 cup mayonnaise
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons finely chopped fennel fronds plus whole for garnish
- Sea or kosher salt and pepper to taste
Instructions
- Wash new potatoes thoroughly and boil in salted water until fork-tender, then drain and let cool slightly.
- While potatoes cook, blanch green beans in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to chill; drain well.
- Thinly slice the fennel bulb and finely dice the red onion. Chop fennel fronds for the dressing.
- If using, bake bacon slices until very crisp, then crumble and set aside.
- In a large bowl, whisk together mayonnaise, whole-grain Dijon mustard, and finely chopped fennel fronds. Season with sea or kosher salt and pepper.
- Once potatoes are cool enough to handle, cut them into bite-sized pieces and add to the bowl with the dressing.
- Add the chilled green beans, sliced fennel, and diced red onion to the bowl.
- Gently fold all ingredients together, ensuring everything is evenly coated with the dressing.
- Stir in the crumbled bacon, if using.
- Taste and adjust seasoning with additional salt and pepper as needed. Chill the salad for at least 30 minutes before serving, garnished with whole fennel fronds.
Notes
For optimal flavor, ensure potatoes are cooked until tender but not mushy; their waxy texture is ideal for salads. Blanching green beans quickly then shocking them in ice water is paramount for retaining their vibrant color and crisp bite. Thinly slicing the fennel bulb provides a delicate texture that complements the other ingredients, while incorporating its fronds into the dressing amplifies the anise notes. If using bacon, render it slowly in the oven for superior crispness and less mess. When combining the salad, gently fold to avoid breaking the potatoes. Allow the salad to chill for at least 30 minutes before serving; this allows the flavors to meld beautifully. Adjust seasoning just before serving.