Potato and Fennel Salad

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PRESENTATION

The potato salad is a side dish loved by everyone, and today we show you a truly enticing variation, ready to satisfy the most demanding palates: the potato and fennel salad. Without yogurt or sauces, it remains very flavorful thanks to the addition of Taggiasca olives and chopped fennel that give this dish a unique aroma that wins over everyone! The potato and fennel salad is really easy to make at home; with just a few simple steps, you'll get a side dish suitable for all occasions, which pairs perfectly with both meat and fish dishes. We love to prepare it in advance and enjoy it cold, especially in summer, but you can also serve it warm if you prefer. Discover our potato and fennel salad recipe and make it yourself!

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INGREDIENTS
New potatoes 1.1 lbs (500 g)
Taggiasca olives 3.5 oz (100 g) - pitted
Wild fennel 3 ½ tbsp (50 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Potato and Fennel Salad

To prepare the potato and fennel salad, first, boil the potatoes starting in cold water 1: it will take about 30 minutes. As soon as they are soft, drain them 2 and let them cool, then peel them 3.

Cut the potatoes first into thick slices 4 and then into chunks of about 1 inch 5. Gradually place them in a bowl. Add the pitted Taggiasca olives 6.

Season with salt 7, pepper 8, and extra virgin olive oil. Then add the chopped fennel 9.

Mix gently 10 until the salad is evenly dressed 11. Transfer to a serving plate and serve your potato and fennel salad 12!

Storage

You can store the potato and fennel salad in the refrigerator for up to one day, sealed in an airtight container.

Advice

For an even richer salad, you can add other ingredients, such as tuna, sun-dried tomatoes, or anchovies!

For the translation of some texts, artificial intelligence tools may have been used.