Fennel fronds heighten the flavor of this herby potato salad, which benefits from sitting in the refrigerator overnight to allow the flavors to meld.
Green peppercorn mustard is available at La Cuisine in Alexandria (703-836-4435). Balducci's in Bethesda (301-564-3100) carries a strong French mustard that contains green peppercorns.
Servings: 8 - 10
- 4 pounds Yukon Gold potatoes, scrubbed
- 1 rib celery, diced
- 1/4 red onion, diced
- 2 tablespoons finely chopped fennel fronds
- 1 handful flat-leaf parsley leaves, finely chopped
- Leaves from 4 sprigs tarragon, finely chopped
- 20 to 30 stems chives, finely chopped
- 1/2 cup low-fat mayonnaise
- 1 teaspoon green peppercorn mustard (may substitute Dijon-style mustard; see headnote)
- Sea salt, preferably fleur de sel
- Freshly cracked black pepper
Bring a large pot of water to a boil over high heat.
If the potatoes are small, cut them in half or into quarters. If they are large, cut each half into quarters. Transfer to the pot and cook uncovered for about 15 minutes, or just until tender. Drain in a colander, then seat the colander in a larger mixing bowl and refrigerate the potatoes for 20 minutes or so.
Transfer the cooled potatoes to a serving bowl. Toss together with the celery, red onion, fennel fronds, parsley, tarragon and chives (to taste). Add the mayonnaise and mustard, tossing gently to coat evenly, then season with salt and pepper to taste. Serve or cover and refrigerate for up to 3 days.
Adapted from FreshFarm Markets manager Nikki Caporale.
Tested by Bonnie S. Benwick.
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