Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Potato Salad with Fennel
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
This fresh take on potato salad combines baby Yukon Golds with crisp fennel and juicy summer tomatoes, all tossed in a vinaigrette made with quick-pickled shallots. It can be made ahead of time and is perfect for an outdoor summer gathering since it is olive oil (not mayo) based.
Directions
- Cook 12 ounces baby Yukon Gold potatoes in salted simmering water until tender, 10 minutes. Toss together 1 thinly sliced shallot, 2 tablespoons white wine vinegar and 1 teaspoon each sugar and kosher salt in a large bowl. Drain the potatoes and cut in half, then add to the bowl. Add 1 cup halved cherry tomatoes, 1 sliced fennel bulb, 2 tablespoons chopped fennel fronds, 1 tablespoon chopped tarragon and 3 tablespoons olive oil; toss.
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