New potato salad with crispy radishes, fennel & celery

Try the tantalizing flavors of new potato salad paired with crispy radishes, fresh fennel, and crunchy celery. A delightful and refreshing taste experience!

Ingredients:

• 450g baby potatoes
• 2 tablespoons apple cider vinegar or white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons sunflower or safflower oil
• 1 cup medium red radishes, halved and thinly sliced (about 4 radishes)
• 1/2 cup medium celery ribs, thinly sliced crosswise on the diagonal (about 3 stalks)
• 1 small fennel bulb, halved, cored, and cut into bite-size pieces
• 1 pinch kosher salt and freshly ground pepper
• 2 tablespoons chopped dill

Instructions:

1. Place the potatoes in a big pot filled with water and wait until it starts boiling. Lower the heat to medium and let it cook until soft, which should take about 15 minutes. Drain the water and allow the potatoes to cool down.
2. Combine vinegar, mustard, and oil in a large container. Include the radishes, celery, and fennel. Cut the potatoes into circular slices (you can peel them if desired) and put them into the container. Mix everything gently, then add salt, pepper, and dill to enhance the flavor. You can either serve the salad immediately or keep it in the fridge for a maximum of 1 day.

Summary:

• Calories: 796 kcal
• Fat: 42 g
• Protein: 13 g
• Carbs: 98 g
• Potassium: 3088 mg
• Magnesium: 155 mg