August is here, and with it comes the peak of our produce season. With more and more amazing local fruits, vegetables and herbs to complement our bi-weekly deliveries direct from California, the options are pretty much endless.
This delicious and light potato salad uses the brininess of preserved lemon and balances it with the brightness of fennel and fresh herbs. Potatoes are generally associated with winter and colder months but they are actually dug from the ground now. The summer brings us new potatoes with thin skin and a more pronounced potato flavor. Fennel balances this dish with a light crunch.
Fennel and Potato Salad
1 pound of new potatoes
1 medium bulb of fennel
1/4 cup of olive oil
1/8 of a preserved lemon, finely minced (available at our cheese counter)
1 small clove of garlic, minced
2 Tablespoons of a fresh herb of your choice, minced (oregano, dill, parsley, or thyme all work well)
Black pepper to taste
Wash the potatoes and cut into bite sized pieces (leave the skin on). If you are using a small potato, you may not even need to cut them. Cook the potatoes in a pot of lightly salted water.
Meanwhile, very thinly slice the fennel bulb and pull off one small handful of the fennel fronds. Toss in a bowl with the remaining ingredients. Add potatoes when they are finished cooking (fork tender). Gently blend all of the ingredients together and chill for at least about an hour to allow the flavors to blend.
Grace Lichaa is a cheesemonger at Formaggio Kitchen Cambridge, loves bike adventures, and has a special love of turning good food into beautiful meals.