Hot Honey Mustard Potato Salad with Pickled Fennel and Herbs
2 lbs small yukon gold potatoes - quartered
3 tbsp Zab’s Hot Honey Mustard
3 tbsp mayo
1 tbsp capers - finely chopped
Zest of 1/2 lemon
1/2 cup mixed herbs: equal parts dill, fennel fronds, flat-leaf parsley
Fennel fronds for garnish
2 tbsp finely chopped green onion stalk
.5 tsp fennel seeds
1 tsp Zab's Original Hot Sauce
Salt for seasoning
2 tbsp finely chopped pickled fennel
1 large or 2 small bulbs fennel
1 cup apple cider vinegar (you can also use white vinegar or a mixture of the two)
1 cup water
1 tbsp sugar, honey, or agave
1 tsp salt
Mandolin or finely cut fennel.
Add vinegar, water, sugar, and salt to a pot and heat until simmering.
Take off the heat, add fennel to the warmed mixture and leave to cool down before pouring everything into a clean glass jar, then place in the fridge.
Let sit for 24 - 48 hours before using.
In a heavy-bottomed pot, boil enough water to cover your potatoes. Add a couple of tablespoons of kosher salt to the water to season. Once boiling, add your quartered potatoes to the water and cook until fork-tender, around 10 mins.
Drain the potatoes and let cool (they can be served with the dressing warm or hot as well if desired).
In a medium-sized mixing bowl, add Zab’s Hot Honey Mustard and mayo, and whisk together to create the base.
Next add pickled fennel, capers, lemon zest, herbs, green onion, and fennel seeds. Combine and taste for likeness before adding 1 tsp Zab's Original Hot Sauce to finish it off.
Toss the potatoes in the mixing bowl gently folding them into the dressing to keep the potatoes from breaking up.
Top salad with fennel fronds as garnishes and serve.
If you don't have time to make your own pickled fennel, then regular fennel would work as well, but the pickled fennel really makes it!