Winter potato salad with fresh fennel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Smooth-skinned potatoes |
| (about 2 lbs) | ||
| ¼ | cup | Sherry wine vinegar |
| 1 | Clove garlic -- minced or | |
| Pressed | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Whole white or black |
| Peppercorns -- coarsely | ||
| Crushed | ||
| ⅓ | cup | Salad oil |
| ¼ | cup | Onion -- finely chopped |
| 1 | cup | 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 ¼ 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.
Recipe By : the California Culinary Academy From: Date: 05/29 File