Warm Purple Potato Salad With Green Beans, Radish, And Fennel

• 2 pounds medium purple potatoes, scrubbed
• Kosher salt, to taste
• 1/2 pounds green beans or haricot vert, trimmed
• 6 medium radishes, trimmed and thinly sliced
• 1 small bulb fennel, halved, cored and thinly sliced, fronds reserved
• 1/3 cups olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon dijon mustard
• Freshly ground black pepper

1. Place potatoes in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and let cool enough to handle. Peel and slice into 1/2-inch thick slices and transfer to a large bowl.
2. While potatoes are cooking, bring a medium pot of heavily salted water to a boil. Add green beans and cook 2 minutes until bright green and crisp-tender. Drain well and let cool enough to handle. Cut into 2-inch pieces and transfer to the bowl with potatoes. Add radishes and fennel and toss to combine.
3. Whisk oil, juice, vinegar, shallot, and mustard in a small bowl to emulsify. Season with salt and pepper to taste. Drizzle over vegetables and toss to coat. Season salad to taste and garnish with reserved fennel fronds.

purple potatoes, kosher salt, green beans, radishes, bulb fennel, olive oil, freshly squeezed orange juice, white wine vinegar, shallot, mustard, freshly ground black pepper

Taken from food52.com/recipes/75023-warm-purple-potato-salad-with-green-beans-radish-and-fennel (may not work)