American · FROM THE FDR RECIPES KITCHEN
Warm potatoes meet crisp apple, fennel and beans in a sharp mustard dressing. This is a crunchy side salad rather than a mayonnaise-based potato salad.
Simmer the potatoes in water for 12–15 minutes, until tender. Drain and let cool until just warm.
Toss the diced apple with the lemon juice. Add the potatoes, beans, pepper, shallot and fennel.
Whisk the vinegar, mustard, garlic and thyme together. Pour over the salad and toss gently.
Taste for salt and pepper. Serve over lettuce, or refrigerate promptly and add the lettuce just before serving.
Kitchen guide: Roast, mash or salad: make potatoes work for the dish
Language and instructions updated from the FDR Recipes archive. Metric measures are approximate unless weights are specified.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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