I love experiencing with new recipes that I usually wouldn’t have thought of myself! For example, Bon Appetit recently put the spotlight on one of LA’s newest restaurants, Kismet. Their potato, fennel and radish salad is a must-make at home!

What makes this salad so great is that it reminds me of the delicious, German-style potato salad my mom always made when I was growing up. The German potato salad has a vinegar base unlike other creamy potato salads we are familiar with that use mayonnaise as the base. This potato salad is light with many bursts of flavors. The cooked potatoes pair perfectly with the raw, crispy radishes and fennel; while the mustard seeds add a fun pop in your mouth.

For this recipe you will need:

  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 1½ pounds fingerling potatoes, scrubbed
  • 8 garlic cloves, 6 crushed, 2 finely grated
  • 1 wide 3-inch strip Meyer or regular lemon zest, plus 2 tablespoons finely grated, divided
  • ½ cup kosher salt, plus more
  • 4 teaspoons Aleppo-style pepper
  • ½ cup plus 2 tablespoons olive oil, plus more for serving
  • 2 tablespoons Meyer or regular lemon juice, divided
  • 1 tablespoon black or brown mustard seeds
  • 1 small fennel bulb, thinly sliced on a mandoline
  • 2 radishes, trimmed, thinly sliced on a mandoline

Place coriander seeds and peppercorns in the center of a layer of cheesecloth, bring ends up together, and tie closed with kitchen twine. Bring potatoes, spice bundle, crushed garlic, strip of lemon zest, ½ cup salt, and 8 cups water to a boil in a large saucepan over medium heat. Reduce heat; simmer, uncovered, until just tender, 11–13 minutes. Drain and discard aromatics. Let potatoes cool, then slice into ¼”-thick rounds.

Whisk grated garlic, Aleppo-style pepper, ½ cup oil, 1 Tbsp. grated lemon zest, and 1 Tbsp. lemon juice in a large bowl to combine; season dressing with salt. Add potatoes to bowl and gently toss to coat; taste and season with more salt if needed.

Set a fine-mesh sieve over a small heatproof bowl. Heat 2 Tbsp. oil in a small skillet over medium. Add mustard seeds and cook, tossing frequently, until they begin to pop, about 1 minute. Immediately pour oil through sieve into bowl. Set mustard seeds aside. Let mustard oil cool slightly.

Combine fennel, radishes, mustard oil, reserved mustard seeds, remaining 1 Tbsp. grated lemon zest, and remaining 1 Tbsp. lemon juice in a large bowl and toss well to incorporate; season salad with salt.

Arrange the potatoes in a bowl and top with the fennel and radishes. Garnish with fresh dill.

Bon Appetit!!!

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