Ingredients
| 700g baby potatoes | |
| 1 fennel bulb, cut into thin wedges, fronds reserved | |
| 3 tablespoons olive oil | |
| 1 teaspoon white wine vinegar | |
| 3 radishes, with leaves if possible | |
| 125g stracciatella or burrata, broken up | |
| extra virgin olive oil |
I’ve never been a huge fan of mayonnaise-heavy potato salads, preferring an olive oil and vinegar dressing. Occasionally if I feel the need of some creaminess then I might add a little sour cream or crème fraîche to the mix, but in this case a little luxe creaminess comes in the form of stracciatella or burrata.
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Instructions
| 1. | If the potatoes are large then cut in half lengthwise, otherwise leave them whole. |
| 2. | Put into a saucepan of salted water, bring up to a simmer and cook for 15 minutes or until the potatoes are tender. |
| 3. | After 10 minutes of cooking time add the fennel to the same saucepan and continue cooking until done. |
| 4. | Drain well and drizzle with the olive oil and vinegar. |
| 5. | When cool enough to handle, cut the potatoes into thick slices and season with salt and pepper. |
| 6. | Slice the radishes thinly and shred any radish leaves. |
| 7. | Toss through the mix and put onto a platter. |
| 8. | Put the pieces of cheese over the vegetables, scatter with fennel fronds and drizzle with extra virgin olive oil. |
| 9. | VEGAN |
| 10. | Drizzle with a cashew cream instead. |
| 11. | To make, soak 1 cup raw cashews overnight or pour over boiling water and soak for 15 minutes. |
| 12. | Drain and blitz with 1 clove garlic, salt, some of the fennel fronds and ½ cup water and 1-2 tablespoons lemon juice until smooth and creamy. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe