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Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens. Chef Coverage from F&W Editors  More Potato Salad Recipes

Grace Parisi
July 2010

Gallery

© Stephanie Foley

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the garlic, saffron and a pinch each of salt and pepper. Add 2 cups of water to cover and simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and let cool slightly. Discard the garlic.

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  • In a large bowl, whisk the mayonnaise with the lemon juice and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the potatoes, tomatoes and diced fennel and toss. Add the mixed baby greens, season with salt and pepper and toss again. Serve right away.

Make Ahead

The cooked potatoes can be refrigerated overnight. Bring to room temperature before proceeding.

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