Red, White, & Blue Roasted Fingerling Potato Salad with Fennel Bulb, Dill, & Feta

Red, White, & Blue Roasted Fingerling Potato Salad with Fennel Bulb, Dill, & Feta

  • 3 lbs. fingerling potatoes (any fingerlings will do, but a mix of red, white, and purple make it super festive!)
  • 3 tbsp. olive oil, divided
  • 3 tsp sea salt, divided
  • freshly ground pepper, to taste
  • 2 tbsp white balsamic
  • 2 tsp. dijon mustard
  • 2 garlic cloves, minced
  • juice of 1 whole lemon
  • 1 small fennel bulb
  • 1/2 c. dill
  • 3 green onions (white and green parts)
  • 1/2 c. feta
    1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
    2. Thoroughly rinse potatoes, and pat dry. In a large mixing bowl, combine potatoes, 1 tbsp of the olive oil, 2 tsp of the sea salt, and the freshly ground pepper. Toss to coat potatoes well.
    3. Turn potatoes onto the parchment lined baking sheet and bake for 30 - 40 minutes, or until fork tender. 
    4. Meanwhile, prepare your dressing. In a large glass mixing bowl, add the white balsamic, dijon mustard, lemon juice, garlic, and remaining 2 tablespoons of olive oil. Whisk well to combine, and set aside. 
    5. Peel off the outer layer of the fennel bulb and discard. Finely slice bulb, breaking up the layers as you go to make nice "U" shaped ribbons. A mandolin is great here, if you have one. 
    6. Finely chop the dill and green onion, crumble up the feta, and set aside.
    7. Once cool enough to touch, halve the potatoes, and add them to the vinaigrette. 
    8. Thoroughly combine potatoes and dressing, then add in fennel bulb, herbs, and feta, careful not to add feta until potatoes are completely cool. 

    Continue shopping
    Your Order

    You have no items in your cart