Purple potato salad with baby fennel, mustard greens and flowers
Indulge in a vibrant purple potato salad bursting with fresh flavors of baby fennel, zesty mustard greens, and delicate edible flowers. A culinary masterpiece awaiting your taste buds!
Ingredients:
- 910g purple fingerling potatoes
- 2 teaspoons salt, divided, or to taste
- 1/4 cup extra-virgin olive oil, plus extra as needed
- 2 tablespoons white balsamic vinegar (or white vinegar)
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 cups spiky purple and/or green mustard greens, torn into bite-size pieces
- 1 cup sliced fennel fronds (baby fennel preferred)
- Handful of mustard flowers
Instructions:
- Place the potatoes and salt in a large pot and cover with cold water. Heat until boiling, then lower the heat. Partly cover and cook until the potatoes are soft but not too soft, which should take about 15 to 20 minutes, depending on their size. Drain the water and let the potatoes cool a bit. Once they are cool enough to handle but still warm, cut them into large bite-sized pieces. (The salad should have chunky pieces).
- Transfer the cooked potatoes to a big bowl. Mix in the oil, vinegar, 1 teaspoon of salt, and black pepper. Stir well to coat the potatoes. Add the garlic, mustard leaves, and fennel. Mix everything together to blend the flavors and slightly wilt the leaves. If the salad seems dry, add a bit more oil until you reach the desired consistency. Taste the salad to check the seasoning, and sprinkle more salt if needed. Before serving, garnish the potatoes with mustard flowers. You can enjoy the salad either at room temperature or chilled.
Summary:
- Calories: 1287 kcal
- Fat: 57 g
- Protein: 25 g
- Carbs: 179 g
- Potassium: 4757 mg
- Magnesium: 281 mg