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!