Potato Salad with Spring Blend, Green Onions, and Fennel
Potato Salad with Spring Blend, Green Onions, and Fennel
COOKING LABEL
Easy
Prep Time
20 Minutes
Cook Time
15 Minutes
Serves
4-6 Servings
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Full Product Description
Planning for the big party? Try this delicious, easy to prepare potato salad that can be made 2 or 3 days ahead.
Ingredients
Make-ahead method
- Prepare as explained above, up to 2-3 days ahead and keep in refrigerator.
- 1 1/2 pounds baby potatoes, halved lengthwise
- 2 teaspoons Pacific Blue Kosher Sea Salt
- 1/4 cup Classic Extra Virgin Olive Oil (Formally Artisan Blend) or Pasolivo Lemon Olive Oil
- 1/4 cup sherry vinegar or white wine vinegar
- 2 teaspoons Pasolivo Spring Blend
- 1 teaspoon Pasolivo Roasted Garlic Sea Salt, or to taste
- 1/4 teaspoon black pepper
- 1 medium fennel bulb, trimmed, cut in half and sliced thinly against the grain
- 3 green onions, sliced thinly
Preparation
- Place potatoes and Pasolivo Pacific Blue Kosher Salt in a saucepan and cover with water.
- Bring to a boil, then reduce heat to a simmer.
- Simmer 12-15 minutes until potatoes are just fork tender.
- While potatoes are simmering, in a medium bowl mix together Classic Extra Virgin Olive Oil or Pasolivo Lemon Olive Oil, vinegar, Pasolivo Roasted Garlic Sea Salt, pepper and Pasolivo Spring Blend until combined. Add fennel and green onions, toss until combined.
- When potatoes are tender, add to bowl and gently toss until coated. Taste for seasoning and add more oil, vinegar, herbs or salt to taste.
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