This recipe takes potato salad to another level with the addition of fennel and flavor-packed marinated artichoke hearts. It’s a hearty fall and winter potato and fennel salad. A fantastic warm potato salad recipe, and it’s great at room temperature as well.
Potato salads aren’t just for spring and summer outdoor meals! Fennel’s unique flavor and texture add a special quality to this earthy potato salad that’s perfect for fall and winter.
What to serve with potato and fennel salad
This makes a deliciously different side dish served with vegan sausage dishes, bean dishes, and grain pilafs. Some recipes to consider pairing this with:
- Skillet Vegan Baked Beans with Plant-Based Sausage
- Kale and Quinoa Salad with Black Beans
- Colorful Quinoa and Edamame Pilaf
Get to know fennel
Fennel is a unique vegetable with an anise flavor (mildly licorice, in other words) and celery-like texture can add variety to your cool-weather repertoire. And leeks are a member of the onion family with a lovely mild sweetness.
Fennel, an odd-looking vegetable that has celery-like stalks with dill-like leaves sprouting from a rounded, white-to pale green bulb. So it’s almost a three-for-one vegetable, and a wonderful way to add variety to the plant repertoire.
Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Cauliflower and Potato Salad with Peas and Olives
- Vegan Potato Salad Recipes
- Potato Salad with Red Beans and Artichokes
- Jícama and Fennel Salad with Oranges and Herbs
- 6 medium red-skinned or Yukon Gold potatoes, scrubbed and diced
- 1 medium fennel bulb
- 8-ounce jar marinated quartered artichoke hearts, lightly drained
- 1 medium red bell pepper, cut into narrow 1-inch strips
- l/2 cup frozen green peas, thawed and steamed
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped red onion or 2 scallions, thinly sliced
- 1/2 cup bottled or homemade vinaigrette, or more, as needed
- 1/4 cup vegan mayo
- 2 teaspoons yellow or Dijon mustard
- Salt and freshly ground pepper to taste
- Combine the diced potatoes with enough water to cover, plus 2 extra cups, in a large saucepan. Bring to a slow boil, then turn the heat down and simmer gently for 7 to 8 minutes, or until just tender.
- Drain and transfer to a serving bowl and cover.
- Trim the stalks away from the fennel bulb. Quarter and slice the bulbs, then slice the stalks very thinly (they can be a little tough raw, so before slicing and adding to the salad, take a test bite; if it feels stringy, scrape the stalks with a vegetable peeler first). Chop the delicate leaves.
- Add the fennel, its leaves, and all the remaining ingredients to the bowl with the potatoes and stir well. Allow to stand for 15 to 20 minutes before serving. Keep covered if you’d like to serve the salad a bit warm; otherwise, serve at room temperature.
Here are lots more plant-forward salads and side dishes.