New Potato Salad with Fennel
|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|
|Garlic||2 Clove (10 gm), minced|
|Green onions||2 , thinly sliced|
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.