Tuesday, July 26, 2011

Potato Salad with Fennel and Herbs

This a delicious no-mayo potato salad, great for parties and potlucks. It is particularly good with fresh new potatoes, which are just showing up at markets now.

2 lbs new potatoes, cubed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup finely chopped fennel
1 large shallot, minced
1/4 cup olive oil
Salt and pepper to taste

Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.

When the potatoes are cool, combine them with all the other ingredients in a large bowl, stirring carefully so the potatoes don't break up too much.

Refrigerate until ready to serve. Serve cold or room temperature.

Serves 6-8.

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