I couldn't resist buying these ingredients at the farmers market. Purple potatoes are out of this world, with their impossible hue and sweet, mild flavor. Sunny mustard flowers and spiky greens were further inspiration for their vibrant colors and frilly leaves . The heat from the cooked potatoes slightly wilts the mustard and fennel sprigs, releasing the peppery and licorice notes. Baby fennel is sweet and fresh, adding subtle anise flavor to the salad without overwhelming. If you can't find baby fennel, then regular fennel fronds (thinly sliced) will do. Red or Russian banana fingerlings may be substituted for purple potatoes if needed.

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