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New Potato Salad With Fennel

Ingredients
  Fennel bulbs 2
  New potatoes 3 Pound, quartered (Tiny Variety, Whole)
  Yellow summer squash 3 Small, sliced 1/4 inch thick
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Coarse grain brown mustard 2 Tablespoon
  Sugar 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green onions 2 , thinly sliced
Directions

1. Cut off and discard upper stalks from fennel bulbs. Remove tough outer layer of bulbs; cut off a thin slice from base. Cut fennel bulbs into thin wedges. In a covered large pot cook potatoes in lightly salted boiling water 7 minutes; add fennel wedges and squash slices. Cook for 1 to 2 minutes more or till potatoes are just tender and fennel is crisp-tender; drain well. Let cool 1 hour.
2. In a screw-top jar combine oil, lemon juice, mustard, sugar, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cover and shake. Add to potato mixture along with green onions, gently tossing to combine. Cover and chill. If desired, serve salad atop watercress, curly endive, or greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Cook Time: 
10 Minutes

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