Tasty Potato Salad with Fermented Veggies

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This simple, quick potato salad recipe gets a nice update and a bit of a kick from the fermented fennel. Not a fennel fan? Fermented daikon radish works beautifully, too!

Serves 4

 

Ingredients

1-1/2 pound Yukon Gold baby potatoes or larger potatoes, cut into 2-inch pieces

2 tablespoons fresh lemon juice

1 teaspoon coarse mustard

¼ cup extra virgin olive oil

1/2 cup chopped scallions

½ cup minced parsley

½ cup fermented fennel or other fermented vegetables, including some of the brine

Salt and freshly ground black pepper to taste

 

Directions

In a small bowl, whisk together the lemon juice, mustard, olive oil and set aside.

Scrub the potatoes well then cut into bite sized pieces. Put them into a pot with enough water to cover everything by 2 inches and add a generous pinch of salt. Bring to a boil, lower the heat and simmer until the potatoes are tender but still firm and not at all mushy (about 10 to minutes depending on size). Drain well and toss the warm potatoes into a large bowl. Toss in the remaining ingredients. Taste and adjust the seasoning.