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Kitchen Notebook

June 27, 2016

Fennel Potato Salad

35 Mins

Prep Time:  35 minutes

Serves 4 as a side

  • 1 lb Butterball Potatoes, cut in half
  • 1 bulb Fennel, split and cut into 1/4" half rings
  • 1/4 cup English Peas, shelled
  • 4 Tbsp. Dill, roughly chopped
  • 2 Tbsp. Lemon Mayonnaise or your favorite brand
  • 2 Tbsp. Olive Oil
  • 1 1/2 Tbsp. Apple Cider Vinegar
  • 1 tsp Mustard
  • Salt and Pepper to taste
In a large pot, boil the potatoes until fork tender, about 15-20 minutes. 1 minute before the potatoes will be done, add the peas to the boiling water. Strain everything and set aside.

In a large mixing bowl, whisk together the mayonnaise, vinegar, and mustard. While continuing to whisk, slowly drizzle in the olive oil until emulsified. Add the dill and season with salt and pepper to taste.

To serve, combine the potatoes, peas, and fennel with the dressing. Season with salt and pepper to taste. Can be served warm or cooled in the fridge. Serve alongside any grilled meat or vegetable.

35 Mins Dill Fennel Peas Potato Recipe Salad Sides Snack Summer Veg

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35 Mins Dill Fennel Peas Potato Recipe Salad Sides Snack Summer Veg

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