Dou Dou (豆豆)
This creamy potato and fennel salad brings together tender russet potatoes, fresh fennel, and a bright Dijon mustard dressing for a side dish that’s anything but ordinary. 这款 creamy 马铃薯茴香沙拉，把软糯的马铃薯、清新的茴香和芥末酱完美融合，是一道不平凡的凉拌菜。
📹 Watch the Recipe
🥘 Why This Recipe Works
Most potato salads rely on heavy mayonnaise, but this version uses a light Dijon mustard and lemon dressing that lets the vegetables shine. The fennel — both bulb and trimmings — adds a delicate licorice aroma and a satisfying crunch that contrasts beautifully with the soft, warm potatoes. Fresh dill and parsley bring herbaceous brightness, while green onions add a subtle kick.
What makes this recipe special is the technique: by adding the warm potatoes directly to the dressing and fennel, the heat softens the fennel slightly while the potatoes absorb all those bright, tangy flavors. The result is a salad that works equally well served warm or chilled.
Simple ingredients, one bowl, 30 minutes — this is potato salad reimagined.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Mini russet potatoes (小褐皮马铃薯) | 3 lbs | skin on, quartered |
| Dijon mustard (第戎芥末酱) | 3 tbsp | or whole grain mustard |
| Lemon juice (柠檬汁) | 3 tbsp | freshly squeezed |
| Olive oil (橄榄油) | ¼ cup | extra virgin |
| Salt (盐) | ½ tbsp | plus more for pasta water |
| Black pepper (黑胡椒粉) | to taste | freshly cracked |
| Fennel bulb (茴香球) | ½ bulb | thinly sliced |
| Fennel trimmings (茴香叶) | ½ cup | fronds and stems |
| Fresh parsley (新鲜欧芹) | few sprigs | roughly chopped |
| Fresh dill (新鲜莳萝) | few sprigs | roughly chopped |
| Green onions (青葱) | 2 stalks | finely chopped |
👨🍳 Instructions
Step 1: Cook the Potatoes
- Quarter the mini russet potatoes (skin on) and place in a large stock pot.
- Fill with just enough water to cover the potatoes.
- Cover and bring to a boil — watch carefully to prevent boiling over.
- Boil until fork tender, about 15-20 minutes.
Step 2: Make the Dressing
- While the potatoes cook, combine Dijon mustard, lemon juice, olive oil, salt, and pepper in a large mixing bowl.
- Whisk together until smooth and emulsified.
Step 3: Prepare the Fennel and Herbs
- Separate the fennel trimmings (fronds and thin stalks) from the bulb.
- Cut the fennel bulb in half and remove the tough core. Slice very thinly.
- Add the sliced fennel to the mixing bowl with the dressing.
- Roughly chop the fennel trimmings, parsley, and dill together.
- Finely chop the green onions and add everything to the bowl.
Step 4: Combine and Serve
- Once the potatoes are fork tender, drain them well.
- Add the hot potatoes directly to the mixing bowl.
- Toss gently but thoroughly — the warmth will soften the fennel and help everything meld.
- Serve warm immediately, or chill for a cold potato salad.
Ingredients
Method
Cook Potatoes
Make Dressing
Prep Fennel and Herbs
Combine and Serve
Notes
This salad tastes even better after resting for an hour — the flavors meld beautifully. Serve warm or chilled.
Ingredients
Method
Notes
💡 Tips & Substitutions
| Problem | Fix |
|---|---|
| No fennel available? | Substitute with finely chopped celery + a pinch of fennel seeds for the licorice note. |
| Want it creamier? | Add an extra tablespoon of olive oil or a splash of plant-based milk. |
| Dijon mustard too sharp? | Use half Dijon and half whole-grain mustard for a milder, textured result. |
| Make it ahead? | This salad tastes even better after a few hours — the flavors meld beautifully. Keep refrigerated. |
📊 Nutrition
Per serving (based on 4 servings): ~285 cal | 7g protein | 12g fat | 38g carbs | 4g fiber | 480mg sodium
🌱 Why This Dish
Potato salad is a beloved dish across many cultures, but this version gets a fresh twist with the addition of fennel — an underappreciated vegetable in many Western kitchens. In Chinese culinary tradition, fennel (茴香) is valued for its warming properties and digestive benefits. The combination of earthy potatoes and aromatic fennel creates a harmonious balance that’s both satisfying and light. This recipe is from Yeung Man Cooking (Wil Yeung), a Hong Kong-born Canadian chef who specializes in plant-based cooking with a Cantonese sensibility — simple techniques, fresh ingredients, and big flavors.
