Small, fresh early-season potatoes offer a bright potato flavor with a clean, low-starch texture. Cooking them slowly allows them to keep their shape. Other potatoes can also be used, but most will begin to fall apart or release starch, leading to a “gummy” texture—not a bad thing, just a different result.
- 1 lb. new red potatos
- 1 tsp. white vinegar or lemon juice
- 1/2 lb. green beans or haricots verts, stemmed and cut at an angle in 2 1/2-3″ pieces
- 1/4 lb. smoked bacon or cured pork belly
- 1/2 bulb fennel, cored and sliced across in 1/4″ slices
- 1/2 cup Pickled Red Onion, coarsely chopped
- 1 tsp. finely chopped dill
- 1/4 cup olive oil
- 2 tsp. whole grain mustard
- 2 tsp. raw, unfiltered apple cider vinegar
- 1/8 tsp. hot sauce
- 1/2 tsp. sea salt
- 1/8 tsp black pepper
If the new potatoes are smaller than a quarter in diameter, use them whole. Otherwise, cut in halves or quarters and place in a 6-quart saucepan, covering with water to an inch above the potatoes.
Bring to a boil, reduce to a simmer and cook 20-22 minutes or until potatoes are tender but not soft.
Add white vinegar and green beans; cook an additional 45 seconds to 1 minute. Strain and place in an ice water bath until cool. Remove and shake dry.
Meanwhile, in skillet over medium heat, render bacon until it begins to brown, 8-10 minutes. Add fennel and cook 2 minutes. Place potatoes, green beans, bacon, fennel, red onion and dill into a large bowl.
Combine oil, mustard, cider vinegar, hot sauce, salt and pepper in a small bowl. Whisk until thoroughly combined.
Drizzle over potato mixture and stir to incorporate.
Serve while bacon is still warm.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
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