Potato, Fennel, and Arugula Salad

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Potato, Fennel, and Arugula Salad

One of my favorite ways to make potato salad is to season with a Dijon mustard vinaigrette and add lots of greens and herbs, like this Potato, Fennel, and Arugula Salad.

You won’t need a clunky and expensive mandoline to quickly get thin slices of fennel and red onion for this salad if you use one of my most used kitchen tools for vegetable preparation.

For homemade salad dressings, my favorite tool is a wide mouth canning jar with measurement marks. You can pour all your ingredients into the jar without additional measuring tools and shake vigorously to combine. Any leftovers can be refrigerated in the jar.

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Potato, Fennel, and Arugula Salad with Dijon Mustard Vinaigrette
To make-ahead, prepare salad without the greens to prevent wilting. Arrange potato salad over greens before serving and adjust seasonings.

Makes 6 servings

1 1/2 pounds red potatoes
Dijon mustard vinaigrette (recipe below)
1 small fennel bulb with fronds
1/4 – 1/2 cup capers, rinsed
Salt and freshly ground pepper to taste
1/2 pound arugula or other greens
Red onion, thinly sliced, for garnish

1. Boil or steam potatoes until tender. When cool enough to handle, cut into fourths, place into a medium size bowl, and mix in 1/4 cup vinaigrette.
2. Reserve some fennel fronds for garnish and chop up about 1-2 tablespoons of fronds and place in the bowl. Trim off fennel stalks, core fennel bulb, and slice fennel thinly into bowl.
3. Add capers and mix.  Add more vinaigrette if needed, and add salt and pepper to taste.
4. Spread arugula on a platter, and garnish with red onion. Scoop potato salad over greens. Garnish potato salad with more arugula, reserved fennel fronds, and red onion. Add more dressing, salt, and pepper, over plated salad if desired.

Dijon Mustard Vinaigrette
This recipe yields 1 cup dressing.  Use leftover within a week for greens, vegetables, fish, or poultry.

3/4 cup extra-virgin olive oil
1/4 cup raw apple cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon unrefined sea salt (or to taste)

Place ingredients in a glass jar (jam or canning jar), close the lid well, and shake to combine.

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