• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Winter Potato Salad with Fresh Fennel

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 4 md Smooth-skinned potatoes
  • (about 2 lbs)
  • 1/4 c Sherry wine vinegar
  • 1 Clove garlic -- minced or
  • Pressed
  • 1 ts Salt
  • 1 ts Sugar
  • 1/4 ts Ground allspice
  • 1/4 ts Whole white or black
  • Peppercorns -- coarsely
  • Crushed
  • 1/3 c Salad oil
  • 1/4 c Onion -- finely chopped
  • 1 c Fresh fennel -- thinly
  • Sliced


1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes
and slice them about 1/4 inch thick. (You should have about 6 cups.) Place
in a large bowl.

2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar,
allspice, and peppercorns. Using a whisk or fork, gradually beat in oil
until well combined.

3. Pour about half of the dressing over potatoes. Add onion and mix
lightly. Cover and refrigerate for at least 2 hours (or as long as over
night, if you wish).

4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.

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