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Shaved Fennel & Sweet Potato Salad

AlexandraPublished on September 17, 2021

A zesty twist on a traditional german dish

serving size: 4 people | prep time: 10 mins | cook time: 15 mins


• 6 fingerling potatoes, halved lengthwise

• 3 TBSP white wine vinegar

• 1 TBSP Dijon mustard

• 1 TBSP Maple Syrup

• 1 fennel bulb, trimmed, cored, and halved

• 1/2 yellow bell pepper, julienned

• Handful sliced green onions or chives

• Handful parsley, chopped


Place potatoes in a large saucepan. Add pinch of salt and enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes. Drain; return potatoes to saucepan.

In a small bowl whisk together vinegar, Dijon mustard, and maple syrup until dissolved. Gradually drizzle in 3 tablespoons olive oil, whisking to emulsify. Pour half of the vinaigrette over the warm potatoes; toss to coat.

Using a mandoline or a sharp knife, thinly shave fennel bulb halves lengthwise. Place in a large bowl with yellow bell pepper, green onions, and chopped parsley.

Add potatoes and remaining vinaigrette to fennel mixture; toss to coat. Enjoy!

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