Recipes and Cooking Shaved Fennel and Fingerling Potato Salad You've likely tried roasted fingerlings, or added them to skillet and/or sheet pan dinners, but have you tried them in a veggie salad? Give this side dish a try to see what you've been missing. By Tara Bench Tara Bench Facebook Instagram Website Tara has created thousands of original recipes that inspire people to spend more time in the kitchen, and enjoy food with friends and family. She earned her undergraduate degree in Culinary Arts and Journalism at Utah State University, after having also studied at Brigham Young University in Utah. She has over 20 years of experience working as a food editor at Martha Stewart Living and Ladies' Home Journal magazines, and her own website. Tara is the author of Live Life Deliciously: Recipes For Busy Weeknights And Leisurely Weekends, and creates delicious recipes and beautiful food styling for magazines, books, television and food brands.Tara has shared recipes and cooking tips on the Today Show, the Martha Stewart show, Fox and Friends, KSL Studio 5, the Food Network. Learn about BHG's Editorial Process Published on May 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 1 pound fingerling potatoes, halved lengthwise 3 tablespoon white wine vinegar 2 teaspoon Dijon mustard ½ teaspoon sugar 1 fennel bulb, trimmed, cored, and halved ¾ cup julienned yellow bell pepper ½ cup sliced green onions ½ cup chopped flat-leaf parsley Directions Place potatoes in a large saucepan. Add 1 teaspoon kosher salt and enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until potatoes are just tender. Drain; return potatoes to saucepan. In a small bowl whisk together white wine vinegar, Dijon mustard, sugar, an additional 1/4 teaspoon kosher salt, and a pinch black pepper until sugar is dissolved. Gradually drizzle in 3 tablespoons olive oil, whisking to emulsify. Pour half of the vinaigrette over the warm potatoes; toss to coat. Using a mandoline or a sharp knife, thinly shave fennel bulb halves lengthwise. Place in a large bowl with yellow bell pepper, green onions, and chopped parsley. Add potatoes and remaining vinaigrette to fennel mixture; toss to coat. Serves 4. Rate it Print Nutrition Facts (per serving) 207 Calories 10g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 207 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Sodium 217mg 9% Total Carbohydrate 26g 9% Total Sugars 6g Protein 3g Vitamin C 76.7mg 384% Calcium 53mg 4% Iron 1.3mg 7% Potassium 394mg 8% Folate, total 43.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.