Fennel and Potato Salad with Ume Vinaigrette

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Ume vinegar is an all star ingredient and deserves a place in your pantry. It’s not made in the traditional way of most vinegars, rather it is the resulting brine from the umeboshi making process. Ume plums are salted and then weighted down. As time passes the salt draws out the moisture from the plums creating a tart brine that immerses and preserves the plums.

In this picnic friendly salad the vinegar gives a lift and brightness to the neutral and sturdy potatoes. The dill lends a cool, green overtone while the fennel imparts a crisp sweetness to the dish. You can serve this dish hot or cold and I find that it’s even better the next day.  

Ingredients

• 2# of potatoes, about 6 medium, peeled and diced
  
• 5 Tbsp ume vinegar
  
• 2 tsp maple syrup
• ½ c olive oil
• 1 large bulb of fennel, cored and thinly sliced
• 1 medium shallot, minced
• ½ bunch dill, roughly chopped
  
• ¼ tsp Aleppo chile (optional) 

Directions

1. Place potatoes in a large heavy bottomed pot and cover with cold water by at least 2”. Cover and cook over medium high heat. Bring to a boil and then reduce to a simmer. Continue to cook for 10-15 minutes until potatoes are soft but not falling apart. 
2. In a medium bowl whisk together the ume vinegar and maple syrup, Slowly drizzle in olive oil, whisking continuously to emulsify. Add fennel and shallots and set aside to marinate. 
3. Drain potatoes and transfer to a large bowl. Immediately add vinaigrette and stir gently to combine. Fold in dill. Taste and adjust seasonings. Serve garnished with Aleppo pepper, if using. 

Serves 4-6