Wednesday, August 28, 2013

Warm Potato Salad with Fennel and Onions

Potato salad is a quintessential American summer side dish, but I have never been a fan of the traditional version which is laden with mayonnaise. This version has some tartness from the vinegar and the golden potatoes make it creamy; while it may be served cooled or at room temperature, it is most flavorful when still warm. Naturally, it is gluten-free and vegan.
Warm Potato Salad 1 pound golden potatoes (Yukon Gold, for example), cut into 1 inch cubes 1 onion, quartered and thinly sliced 1/4 cup olive oil 5 Tablespoons white wine vinegar 3 Tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fennel seeds 1 pinch crushed red pepper 1. Bring 5 cups salted water to a boil in a large pot. Add potatoes and boil for 10 minutes, or until they are fork tender. 2. While potatoes are boiling, mix remaining ingredients in a large bowl. When potatoes are done and have been drained, add them to the serving bowl and toss with dressing to coat completely.

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