Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt
Recipe from Fine Cooking Magazine


Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt


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Servings: Serves six to eight
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Ingredients
 
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  • 1-1/2  pounds  fingerling potatoesOn Sale
  • 1/4   cup   extra-virgin olive oil; more to tasteOn Sale
  •     Kosher salt and freshly ground black pepperOn Sale
  • 1/2   pound  haricots verts or slender green beans, trimmedOn Sale
  • 1-1/2  cups  plain whole-milk Greek yogurt, such as Fage TotalOn Sale
  • 1-1/2  tablespoons  chopped fresh flat-leaf parsleyOn Sale
  • 3   medium   stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonalOn Sale
  • 1     English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonalOn Sale
  • 1   medium   bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thickOn Sale
  • 1  small   red onion, halved and sliced crosswise 1/8 inch thickOn Sale
  • 1   tablespoon  fresh lemon juice; more to tasteOn Sale
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Directions
1.
Heat the oven to 400 degrees F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.
2.
Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.
3.
Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.
4.
To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.
5.
Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.

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how-tos
How to Make Potato Salad
Though it may seem like a contemporary dish, people have been perfecting the art of how to make potato salad for literally hundreds of years--early recipes date back to at least the 16th century. European settlers introduced potato salad to America, and different recipes reflect how the dish evolved and varied to reflect regional cuisines and preferences. For instance, German potato salad is served warm and includes bits of bacon, whereas cold potato salad--the more popular variety in the United States--follows English and French traditions.

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