Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel

Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel (Wendy Goodfriend)

Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.

Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.

Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.

This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or salmon, or even as a component to a vegetarian buffet.

Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel
Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel (Wendy Goodfriend)

Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel

Makes 8 to 10 servings

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Ingredients:

    For the vinaigrette
  • 1/3 cup orange juice
  • 1/3 cup red wine vinegar
  • 1 tablespoon grainy mustard
  • 1 clove garlic, minced and smashed with salt
  • Finely grated zest of 1 orange
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 3 lbs fingerling potatoes, halved if large
  • Kosher salt
  • 1/2 red onion, finely chopped (about 1 scant cup)
  • 1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish
  • 1/2 cup sliced black olives, chopped
  • 1/4 cup packed finely chopped fresh flat-leaf parsley

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    Instructions:
  1. In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.
  2. While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.
  3. Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.

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