Roasted Potato & Fennel Salad | Idaho Potato Commission
Since this potato salad can be served warm or cold, you can be ahead of the game and prepare it up to a day or two ahead of time. Or, if you run short on time, prepare it at the last minute and serve...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 14 small Idaho potatoes (about 3 pounds) quartered
- 3 bulbs fennel, cut into large dice
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- 1 cup extra virgin olive oil
- 2 tablespoons chopped fresh fennel greens
- 2 tablespoons capers
- Salt
- freshly ground black pepper
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