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

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