A wonderful spin on potato salad. Great served warm, room temperature, or cold – making it a great picnic, potluck, or dinner side.
1.5 lbs mini potatoes, halved
6 tablespoons olive oil, divided
Salt and pepper
1/2 teaspoon caraway seeds
1/2 teaspoon fennel seeds
1 cup kohlrabi pickles, diced (see note)
1/2 red onion, diced
1/2 cup parsley, chopped
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
Preheat oven to 450ºF.
Toss potatoes with 2 tablespoons of olive oil and a light seasoning of salt and pepper. Spread potatoes on to a baking sheet. Roast potatoes until deep golden brown, about 20 minutes.
Toast the caraway and fennel seed in a medium skillet over high heat until aromas are released, about 1-2 minutes. Remove the seeds from heat and place them in a mortar and pestle or a spice grinder. Roughly grind the seeds, leaving some larger bits.
Once potatoes are done roasting, allow them to cool for a few minutes before adding to a large salad bowl. Add fennel and caraway seed, remaining olive oil, apple cider vinegar, mustard, kohlrabi, onion, parsley, and salt to taste. Toss to combine.
Can be served immediately while warm, room temperature, or cold.
Kohlrabi pickles…I’m talking about kohlrabi that is fermented to achieve a pickle-like flavour. These are very easy to make, although take some patience (3-4 weeks). I only know of one place that sells them, the Light Cellar in Calgary. You could definitely substitute a different sort of pickle, but it wouldn’t be quite the same. Kohlrabi pickles have a marvellous crunch are fairly neutral tasting which allows the spices, garlic, etc. used during fermentation to shine through.
Keywords: salad, potato, kohlrabi, fermented, parsley, onion, caraway, fennel, picnic, potluck, side, healthy, quick, easy, lunch, dinner