Marinated Potatoes and Fennel
Traci Des Jardins
This recipe, contributed to CHOW by San Francisco chef Traci Des Jardins, is great when served with Cured Salmon, but it’s equally delicious on its own.
- 2 pounds assorted heirloom potatoes, such as Yellow Finn, Rose Finn, Yukon Gold, or Red Bliss
- 2 cups thinly sliced sweet onion, such as Vidalia
- 1 bunch celery, trimmed, strings removed, and thinly sliced
- 2 fennel bulbs, stalks removed, halved lengthwise, and thinly sliced
- 1/2 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley leaves
1Place potatoes in a large saucepan, cover with cold, heavily salted water, and bring to a boil over high heat. Reduce heat to medium low, and simmer until potatoes are just tender. Drain and let potatoes cool.
2When potatoes are cool enough to handle, slice into 1/8-inch rounds. Combine with onion, celery, and fennel in a large mixing bowl. In a small bowl, whisk together vinegar and oil, and season well with salt and freshly ground black pepper. Pour over potato mixture, add parsley, and toss to coat. Taste and season with additional salt and pepper as needed.
Beverage pairing: Petaluma Hanlin Hill Riesling, Australia. Fennel is a flavor that can often be detected in Australian Rieslings, so it is a good call for this dish. This wine is bone dry, and its notes of tea and lime will hit it off with the celery and parsley, its sharp acidity will help to balance the vinaigrette, and its earthy finish will be good with the potatoes.
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