Fennel Potato Salad with Caramelized Onions

It's not often that we get nice looking fennel bulbs around here so, when we do, I can't resist buying one. Normally, I just slice it and braise it with a little salt and eat it. But when potatoes are also on sale, you gotta make potato salad, right?


Fennel Potato Salad with Caramelized Onions


2 pounds Yukon Gold potatoes, diced
1 fennel bulb, cleaned and diced, fronds reserved
Reserved fennel fronds
one recipe vinaigrette (follows)
one recipe caramelized onions (follows)
1 chopped jalapeno or serrano chile (optional)
Salt to taste

Steam the diced potato and fennel until a fork easily penetrates the cubes, about 15-20 minutes. Add the potato and fennel to the vinaigrette and stir. Add the caramelized onions, chiles if using, fennel fronds and mix. Add salt and pepper to taste.

Serve warm or cold.


Vinaigrette

2 T mustard (dijon or your favorite)
3 T olive oil
2 T cider vinegar
1 t salt
1/2 t ground pepper
2 t fennel seed, crushed
2 t coriander seed, crushed
1/2 t cumin seed, crushed
1/4 t basil
1/3 c vegan mayonnaise


In a large bowl, whisk all the ingredients together until smooth.


Caramelized Onions

2 medium onions, sliced thinly
2 Tbs olive oil
1 t sea salt

In a 10" skillet, heat the oil. Add the sliced onions and salt and cook over low heat, stirring once in a while, until golden brown, about 15 minutes. If you are having trouble getting the onions golden, add 1/2 t of sugar.

Notes:

This is excellent warm, somewhat resembling a German Potato Salad, but it also great cold. If you want it to be even more like a German potato salad, crumble up some cooked 'fake bacon' at the end.