This summery mayo-less potato salad (inspired by LA restaurant Kismet) features fresh, crunchy vegetables and a simple homemade vinaigrette.
For the Salad
- 1 ½ pounds small potatoes
- Heaping ½ teaspoon fine sea salt
- 1 small fennel bulb (fronds reserved for garnishing), quartered, cored, and thinly sliced widthwise
- ½ bunch radishes (about 6 radishes), thinly sliced
For the Dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon whole brown or black mustard seeds (optional) (See Note #1)
- 1 teaspoon fresh lemon zest (from about ½ lemon)
- 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- About 2 teaspoons Thai red curry paste (or your favorite hot sauce), or more to taste
- 1 medium garlic clove, crushed or minced
- ¼ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon coarsely ground black pepper
- Place the potatoes and salt in a medium pot and add enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until the potatoes are just fork-tender, about 12 minutes. Drain and let cool a little.
- Meanwhile, make the Dressing: If using mustard seeds, add the oil and mustard seeds to a small skillet and place over medium heat. Heat until the seeds start to sizzle gently, 1 to 2 minutes. Immediately scrape the mixture into a large bowl. Add the lemon zest and juice, curry paste, garlic, salt, and pepper and stir to combine. If not using mustard seeds, simply combine all the dressing ingredients in a large bowl. Taste the dressing and adjust seasonings, if needed.
- When the potatoes are cool enough to handle, halve them and add to the bowl with the dressing. Add the fennel and radishes and gently toss to combine. Taste and adjust seasonings, if needed.
- To serve, transfer the salad to a serving platter and garnish with the fennel fronds.
- Mustard seeds are common in Indian cooking. They add a toasty, bitter flavor and crunch to this salad. You can buy them in many supermarkets, Indian/Asian specialty markets, or online. If you don’t have them, feel free to leave them out.
- Serving Size: 1/6 of the recipe
- Calories: 118
- Carbohydrates: 17.1 g
- Fiber: 4.1 g
- Protein: 3.4 g
Keywords: potato salad, july 4th recipes, fennel