This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor from fresh fennel. It's a nice change of pace from a classic mayo-heavy potato salad — simple and elegant enough for a dinner party, but easy enough for a weeknight side, and it's just as good served slightly cooled if you're not eating it right away.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Red-skinned potatoes. Their waxy texture holds together well when warm and tossed with the sauce, rather than breaking apart the way a starchy russet potato would.
- Fresh fennel bulb. Adds a light anise flavor and pleasant crunch — a signature of this salad; slice it thinly against the grain for the best texture.
- Fresh parsley. The base of the sauce — use a full cup, firmly packed, for the best flavor; flat-leaf (Italian) parsley has a more pronounced flavor than curly parsley.
- Vegan mayonnaise. Adds body and creaminess to the parsley sauce, binding it into something closer to a dressing than a loose herb oil.
- Vinegar. Brightens the whole dish and keeps the rich, creamy sauce from feeling heavy.
Variations
- Add capers. A tablespoon stirred into the sauce adds a briny kick that plays well against the anise flavor of the fennel.
- Swap the vinegar. Either red or white wine vinegar works well — use whichever you have, or try a splash of lemon juice instead.
- Add fresh dill. A little dill alongside the parsley brightens the sauce further and adds another herbal layer.
- Make it a main. Toss in some chickpeas or white beans to turn this side dish into a light lunch.
- Add shaved fennel fronds. The feathery tops of the fennel bulb make a pretty, herby garnish that echoes the parsley.
Tips for the Best Warm Potato and Fennel Salad
- Scrub the potatoes well. Leaving the skins on adds texture and nutrition, and saves a step.
- Toss the salad while the potatoes are still warm. This lets the potatoes absorb the parsley sauce best — a cold potato won't soak up nearly as much flavor.
- Chop the fennel finely. This keeps its crunch pleasant rather than overpowering, and helps it distribute evenly through the salad.
- Don't overcook the potatoes. They should be fork-tender but not falling apart, so they hold their shape once tossed with the sauce.
- Taste and adjust the sauce. Add extra salt, pepper, or vinegar to balance the flavors before serving — potatoes can absorb a surprising amount of seasoning.
Make Ahead & Storage
The parsley sauce can be made up to a day ahead and refrigerated separately. Once tossed together, the salad keeps for about 2 days in the fridge, though it's best enjoyed the day it's made, while the potatoes are still absorbing the sauce and the fennel is at its crispest.
How to Serve
Serve warm as a simple, elegant side dish, especially welcome during the cooler months alongside a simple roasted protein or a hearty grain dish.
Recipe
Warm Potato and Fennel Salad with Parsley Sauce
This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor from fresh fennel.
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Servings: to 8
Ingredients
- 4 large or 6 medium red-skinned potatoes about 2 pounds, scrubbed well
- 1 medium fennel bulb
Sauce
- 1 cup firmly packed fresh parsley
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red or white wine vinegar
- 2 tablespoons vegan mayonnaise
- 2 scallions coarsely chopped
- Salt and freshly ground pepper to taste
Instructions
- Cut the potatoes into large dice and combine in a large saucepan with just enough water to cover. Bring to a rapid simmer, then lower the heat, cover, and cook until the potatoes are just tender, about 10 to 15 minutes. Drain well in a colander.
- Trimmed the bottom of the fennel, then trim away the stalks. Discard the stalks (or reserve them for another use, such as flavoring soup and stew bases). Quarter and thinly slice the bulb. Reserve about ¼ cup of the feathery leaves.
- Combine the cooked potatoes with the sliced fennel in a serving container.
- Place the ingredients for the sauce in a food processor and process until the mixture is fairly smooth, but you can leave some texture to it.
- Pour the dressing over the potato mixture and toss together. Season with salt and pepper. Serve warm or at room temperature.
Nutrition (Estimate per Serving)
Calories: 210kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 79mgPotassium: 877mgFiber: 4gSugar: 2gVitamin A: 944IUVitamin C: 31mgCalcium: 51mgIron: 2mg
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plasterer bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon