Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

By khojnicki

Ingredients

• 1 1/2 lb fingerling potatoes
• 1/4 c EVOO
• Kosher salt and freshly ground black pepper
• 1/2 lb haricots verts, trimmed
• 1 c plain Greek yogurt
• 1/2 c sour cream
• 1 1/2 tbsp shopped fresh parsley
• 3 medium ribs of celery, sliced on a diagonal
• 1 English cucumber, peeled, cut in half lengthwise and sliced on a diagonal
• 1 medium bulb fennel, trimmed, cut in half, cored and sliced 1/4" thick
• 1 small red onion, halved and sliced crosswise 1/4" thick
• 1 tbsp fresh lemon juice

Preparation

Step 1

Heat the oven to 400 degrees F. On a small rimmed baking sheet, toss the potatoes and fennel with 1 tbsp of the oil and season with salt and pepper. Roast until tender when pierced with a skewer, 25-30 mins. Cool; they can be served still warm or at room temperature.

Meanwhile, in a medium saucepan of salted water, boiling, blanch the green beans 3-4 mins. Drain and run under cool water until cool.

Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.

To serve, halve or quarter any larger fingerling potatoes but leave the tiny ones whole. Combine the potatoes, green beans, celery, cucumber, fennel and red onion in a large bowl and toss with the remaining 3 tbsp oil and lemon juice. Season well with salt and pepper and toss again. Serve with a dollop of yogurt on each serving.