Name: Roasted Potato and Fennel Salad
Yield: Makes 8 servings
Ingredients: 16 to 18 red-skinned new potatoes (about 2 pounds), scrubbed; 1/2 cup diced (1/4-inch) fennel bulb; 3 scallions, thinly sliced on the diagonal; 1/3 cup plus 1 tablespoon chopped fennel ferns; 1/2 cup mayonnaise; 1/2 cup sour cream or nonfat plain yogurt; Salt and coarsely ground black pepper, to taste

Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.

Recipe information

Yield
Makes 8 servings

Ingredients

16 to 18 red-skinned new potatoes (about 2 pounds), scrubbed

1/2 cup diced (1/4-inch) fennel bulb

3 scallions, thinly sliced on the diagonal

1/3 cup plus 1 tablespoon chopped fennel ferns

1/2 cup mayonnaise

1/2 cup sour cream or nonfat plain yogurt

Salt and coarsely ground black pepper, to taste

Preparation

Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

Nutrition Per Serving

Per serving: 210 calories

16g carbohydrates

3g protein

14g fat

15mg cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

TagsPotato Salad Salad Red Skin Potato Potato Root Vegetable Vegetable Fennel Side Dinner Gluten Free Nut Free Vegetarian Easy Roast Parade

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