I use this basic potato salad recipe base when I make my favorite German style potato salad. And when I got the beautiful radicchio and fennel (one of my favorite vegetables) I knew it would work really well along with some fresh orange zest to brighten up the flavors.
1 quart of potatoes, sliced into ¼” coins
2-3 small heads of radicchio, leaves rinsed and then sliced thinly
4-5 small fennel bulbs, sliced thinly
2 cloves of garlic
2 Tbsp fresh chopped parsley
¼ cup olive oil
2 Tbsp red wine vinegar
2 Tbsp whole grain mustard
Zest and juice of ½ an orange
2 tsp salt
1-2 tsp freshly ground pepper
Place the sliced potatoes into a large pot and cover with water. Bring to a boil and cook until the potato slices are knife tender. Drain. While the potatoes are cooking, put 2 Tbsp olive oil in a large skillet over medium low heat and saute the sliced fennel for about 5 minutes. Grate in the two cloves of garlic, then add the sliced radicchio and saute for another 5 minutes. Take off the heat and cover with a lid.
Prepare the dressing. In a small bowl whisk together the ¼ cup of olive oil, vinegar, mustard, orange juice and zest, and salt and pepper.
Once the potatoes are cooked and drained, put them into a large bowl and pour the dressing over top. Then add in the sauteed fennel and radicchio along with the chopped parsley, mix well, taste. Add any salt and pepper if needed.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
