Roasted potato salad with pickled fennel, rocket and creamy salsa verde
Serves 9·Added 5 May 2026 by Tom Melhuish
SideGluten-FreeVegetarianSummer
Ingredients
| 1.5 | kg | Dutch cream potatoes(peeled) |
| 1/4 | cup | extra virgin olive oil or melted ghee |
| 100 | g | wild rocket |
| 1 | large | fennel bulb(about 500g) |
| 3/4 | cup | white wine vinegar(for pickled fennel) |
| 1/4 | cup | sugar |
| 2 | tsp | salt |
| 1 | eschalot(French shallot, about 40g) | |
| 2 | tbsp | white wine vinegar(for salsa verde) |
| 5 | tbsp | extra virgin olive oil |
| 1/2 | cup | chopped parsley(about 30g) |
| 2 | tbsp | chopped capers |
| 2 | tbsp | Dijon mustard |
| 2 | tbsp | creme fraiche |
Method
1.**Prepare the pickled fennel:** Cut the fennel bulb into quarters, then slice thinly (about 1mm thick) using a mandolin or sharp knife and place in a large bowl.
2.Combine the vinegar, 2 cups water, sugar and salt in a small saucepan and bring to the boil. Pour over the sliced fennel and leave to cool uncovered.
3.Once cooled, transfer fennel and pickling liquid to a sealed container and refrigerate until ready to use (up to several days in advance).
4.**Prepare the potatoes:** Add the peeled whole potatoes to a pot, cover with cold water and add a pinch of salt. Bring to the boil and simmer until fork-tender.
5.Preheat oven to 230C fan-forced (250C conventional).
6.Drain potatoes and allow to cool. Use a fork to break them into small, bite-sized pieces (2-3cm). Place on a tray lined with baking paper and toss with the oil or ghee, salt and pepper. Roast for 30-45 minutes until browned and crispy.
7.**Make the salsa verde:** Peel and dice the eschalot. Cover with vinegar and a pinch of salt in a small bowl. Let sit for 15 minutes.
8.Mix in the remaining salsa verde ingredients (oil, parsley, capers, mustard, creme fraiche) and season to taste.
9.**Assemble:** Toss half the rocket and half the drained pickled fennel on a platter. Top with the hot crispy potatoes. Pile on the remaining rocket and fennel. Drizzle with salsa verde and finish with salt and freshly cracked black pepper.
Recipe Notes
AI · may be inaccurate
Origin
Danielle Alvarez
Substitutions
- extra virgin olive oil → melted ghee (for extra crispiness and flavor when roasting potatoes)
Tips
The pickled fennel can be prepared several days ahead of time. Breaking the boiled potatoes with a fork instead of cutting them creates more craggy edges for extra crunch.
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