Potato salad with roasted mustard seeds, fennel and radishes – Food Pharmacy

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Potato salad with roasted mustard seeds, fennel and radishes

Potato salad with roasted mustard seeds, fennel and radishes, anyone? Did we just hear a resounding yes?

We love cold potato salad! Partly because the potatoes come into their own when they are cooled (more fiber) but also because it is among the “summeriest” dishes we can think of. Since both the potatoes and the dressing can be cooked and prepared two days in advance, this salad means minimal work as well.

We found the recipe on one of our favorite accounts, and this is our simplified version.

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Potato salad with roasted mustard seeds, fennel and radishes

  • By : Food Pharmacy
  • Servings : 1 bowl 1x
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Ingredients

1 tablespoon coriander seeds

2 teaspoons black peppercorns

12 new potatoes, scrubbed

8 garlic cloves (6 crushed + 2 finely grated)

1 lemon (2 tablespoons finely grated lemon peel + 2 tablespoons lemon juice)

salt & black pepper

1/2 dl olive oil, plus more for serving

1 tablespoon black or brown mustard seeds

1 small fennel onion, thinly sliced

2 radishes, thinly sliced ​​on a mandolin

Dill sprigs (for serving)

Instructions

Place coriander seeds and peppercorns in the middle of a layer of cheesecloth, gather the ends and tie closed with kitchen yarn. Let potatoes, spice bundle, crushed garlic, salt and 1 liter of water boil in a large saucepan over medium heat. Lower the heat and simmer for 11-13 minutes. Empty and discard the spices. Let the potatoes cool and then slice.

Whisk grated garlic, pepper, oil, 1 tablespoon grated lemon peel and 1 tablespoon lemon juice in a large bowl. Taste with salt. Add potatoes to the bowl and mix gently. Season with salt and pepper if necessary.

Place a fine-mesh strainer over a small bowl that can withstand heat. Heat 2 tablespoons of oil in a frying pan. Add the mustard seeds and wait until they start to pop, about 1 minute. Immediately pour the oil through the strainer into the bowl. Set the mustard seeds aside. Let the mustard oil cool slightly.

Combine fennel, radishes, mustard oil, mustard seeds, 1 tablespoon grated lemon peel and the remaining 1 tablespoon lemon juice in a large bowl. Arrange the potatoes on a plate and then add the fennel and radish combination. Decorate with a few sprigs of dill.

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