Food & Drink

Roasted Potato Salad with Fennel and Coarse Mustard Mayonnaise

ab6341a3f6e2549d2e29_rosted_potato_salad.jpg
Credits: Craig Thiebaud
ab6341a3f6e2549d2e29_rosted_potato_salad.jpg

 

CRANFORD, NJ - I am very ready for spring and all the produce that goes along with it.  This hearty side dish really serves as a transitional dish using vegetables and preparations usually associated with colder months tossed in a sauce and served cold as you would any hearty salad during the warmer months.  Hopefully you will find this dish refreshing yet filling with hints of warmer weather food that will be upon us very soon.
 

Ingredients:

Sign Up for E-News

3-4 Pounds small roasting potatoes

1 Bulb fennel, thinly sliced

½ Onion, very thinly sliced

1 Cup coarsely chopped parsley

1 Cup vegetable or neutral tasting oil (I used grapeseed)

¼ Cup olive oil, plus more

1 Teaspoon dried tarragon

1 Tablespoon capers

2 Tablespoons sweet pickles, diced

1 Clove garlic, diced

1 Shallot, diced

3 Tablespoons Dijon mustard

2 Tablespoons whole grain Dijon mustard

2 Very fresh egg yolks

Instructions:

Preheat your oven to 375 degrees.

Make the Mayonnaise: 

  • Using a food processor, place both Dijon mustards, the garlic clove, half the diced shallot, egg yolks, and dried tarragon in the processor bowl and pulse into all ingredients are incorporated and begin to look smooth.

  • Measure out the oil in a measuring cup with a lip.  Turn the food processor back on and drip by drip, very slowly add the oil to the food processor.  In the beginning it’s really important to add the oil slowly or it will not emulsify and the mayonnaise will not come together (very frustrating when that happens!).

  • As you slowly begin to emulsify the mayonnaise, you can start adding the oil a little faster than before though it is still important to go slowly.  Slowly add all the oil until the mayonnaise is thick.  Turn off the machine.

  • Add the remainder of the diced shallot, the capers, and the dill pickles.  Pulse two or three more times to incorporate. 

  • Add a bit of salt and freshly ground pepper.  Taste and adjust seasoning.  Then refrigerate while you prepare the remainder of the dish.

Make the Potatoes and Fennel:

  • Cut the small potatoes in half and place in a large bowl.  Drizzle a bit of olive oil over the top.  Add some salt and fresh cracked pepper to the bowl and toss to coat.

  • Place the potatoes on a roasting sheet and roast for 25 minutes.  At that point, check the potatoes to see if they are browned on the bottom yet.  If so, flip them over.  If not, cook another 10 minutes and check again.  Roast them until they are nicely browned and once, browned, flip them over and cook another 10-15 minutes until completely cooked.

  • While the potatoes are roasting, use a mandolin or a very sharp knife and slice the fennel as thinly as you can.  Place sliced fennel in a bowl and drizzle a bit of olive oil over them and add a pinch of salt.

  • Thinly slice the onion half and add to the fennel.  Toss everything together to coat. 

  • Once the potatoes are browned and roasted, remove from oven and allow to cool slightly. 

  • Once cool, add the potatoes to the fennel and onion.  Add 4 or 5 Tablespoons of the mayonnaise and toss, coating all the vegetables.  If you feel you need to add more, please do so to taste.

  • Once that is done, add the coarsely chopped parsley and toss again. 

  • Place in the refrigerator and allow to cool. 

Serve while cool or cold.  I made a roasted chicken and a salad to pair with this dish but it will really go well with any meal where traditional potato salad or a potato side dish is served.

 Craig Thiebaud is a Diplomat of Classic Culinary Arts at the International Culinary Center (formerly The French Culinary Institute) located in SOHO in New York City. After extensive training in the Art of French cooking and professional food preparation in general, he brings his knowledge of food and passion for cooking to us by sharing culinary techniques and creating recipes that mainly use local, seasonal ingredients and can be easily recreated in the home kitchen. Good, wholesome meals for the family can be created quickly with planning, using the best techniques with the best ingredients that are both affordable and available. Let's get back into the kitchen together!

 


TAP Into Another Town's News:

You May Also Be Interested In

Sign Up for E-News

Cranford

County of Union to Fly Rainbow Flag for the First Time on June 4

May 24, 2018

ELIZABETH, NJ - A rainbow flag will fly for the first time at the Union County Courthouse in recognition of June as LGBTQ Pride Month.

The Union County Board of Chosen Freeholders has announced they are holding a public Pride Flag Raising Ceremony for Monday, June 4 at 1 p.m. on the steps of the historic Union County Courthouse on Broad Street in Elizabeth.

“Raising the rainbow flag ...

Vehicular Homicide Charges for Driver of Paramus School Bus

May 24, 2018

MORRISTOWN, NJ - The driver of a school bus involved in a crash on Route 80 last week that killed two people faces two counts of second-degree vehicular homicide/death by auto, it was announced today.

The driver, Hudy Muldrow, 77, of Woodland Park, attempted to make an illegal U-Turn on the highway in an attempt to find his way to Waterloo Village, the planned destination of the bus that was ...

Union County College President Received Prestigious Award from Phi Theta Kappa International Honor Society

May 25, 2018

CRANFORD – Union County College’s President Dr. Margaret M. McMenamin was one of 35 college presidents from throughout the nation to receive a Phi Theta Kappa (PTK) Shirley B. Gordon Award of Distinction during PTK Catalyst 2018, the Society’s annual convention, in Kansas City, Missouri, held from April ...

Cranford Police Blotter: DWI Arrest & More

May 22, 2018

The information provided does not represent the total scope of police activity. Individuals charged as a result of police investigations are merely an accusation. All defendants should be presumed innocent until proven guilty.

1. 05/17/2018 @ 2012 hrs.

North Avenue East and the Garden State Parkway 137 Exchange

Arrested: Charles McKoy, 19, North Plainfield

Arrested by: Ptl. James ...

Upcoming Events

Fri, June 1, 8:00 AM

Royce Brook Golf Club, Hillsborough Township

Liam's Room 5th Annual Charity Golf Outing

Giving Back Sports

Carousel_image_1da61d9690df0a4b2374_264c0972082c640e3c33_20180411_093814

Fri, June 1, 5:00 PM

Cranford Elks, Cranford

Spaghetti Dinner and Tricky Tray to Benefit Relay ...

Food & Drink

'Turning Off the Morning News' brings comic twist

‘Turning Off the Morning News’ tackles today’s issues with a comic twist

By Liz Keill

PRINCETON, N J – Despite the late night comics, no one quite captures the insanity of the political/social status world like Christopher Durang.

His latest play, “Turning off the Morning News” hit the ground running.  John Pankow as Jimmy addresses the audience, ...

'To Kill a Mockingbird' Sustains Timeless Appeal

SUMMIT, NJ – The Summit Playhouse provides a stellar production of a much loved classic, “To Kill a Mockingbird.”

The Harper Lee novel, later a Gregory Peck film and now a stage production, retains all the warmth, intensity and integrity that made it such an appealing hit in the 1960s. And there will be a new production on Broadway in December with a script by Aaron Sorkin ...

I totally Support Garwood Mayor Lombardo and His Team

May 22, 2018

A lot of people call me the “Voice of Garwood” because I usually have a lot to say. Those who know me know I only say things that I mean and that are truthful. I totally support our current mayor, Charles Lombardo, and his running mates, Jennyfer and Vincent, because I believe in them, and they are truthful. I would appreciate the people of Garwood coming together to re-elect Mayor ...