Side Pannel
Winter Potato Salad with Fresh Fennel
Winter Potato Salad with Fresh Fennel
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
(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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
