Michael Meredith
0
Servings
10 mins
Prep
25 mins
Cooking
This fresh, summery potato salad balances the sweetness and acidity from oranges, the bite from the fennel and mustard, and the natural creaminess of baby potatoes. Best prepared just in time for serving, so the potatoes are still just warm and the ingredients are bright and fresh.
Baby potatoes
0kg
Rosemary
0 sprig
Fennel bulb
0g
Orange
0
Parsley, chopped
0 cups
Instructions
1
Put the baby potatoes in a pot of well-salted water with a sprig of rosemary. Bring to a rapid boil and cook for 20 - 25 minutes, until soft but still holding their shape.
2
In the meantime, trim the fronds and ends from the fennel bulbs. Set the fronds aside for later. Thinly slice the fennel bulb using a mandolin or potato peeler to about 1mm thickness.
3
Finely grate about half the zest from the oranges, and add to a large bowl as the base of your dressing. Add in the olive oil, vinegar, mustard and salt. Mix, taste and adjust as desired.