new potato salad with crispy radishes fennel and celery

Quick & Easy

Delicious as a side for summer BBQs. The crunchiness of the radish, fennel, and celery is lovely against the soft potatoes.

1 pound baby potatoes
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon dijon mustard
3 tablespoons sunflower or safflower oil
1 cup medium red radishes, halved and thinly sliced (about 4 radishes)
1/2 cup medium celery ribs, thinly sliced crosswise on the diagonal (about 3 stalks)
1 small fennel bulb, halved, cored, and cut into bite-size pieces
1 pinch kosher salt and freshly ground pepper
2 tablespoons chopped dill

In a large pot, cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain and let cool.
In a large bowl, whisk together the vinegar, mustard, and oil. Add the radishes, celery, and fennel. Slice the potatoes into rounds (removing the peel if you prefer) and add to the bowl. Stir together and season the salad with salt and pepper. Fold in the dill. Serve immediately or refrigerate for up to 1 day.