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Potato Salad with Spring Blend, Green Onions, and Fennel

Level: Easy

Prep time: 20 Minutes

Cook time: 15 Minutes

Yield: 4-6 Servings

INGREDIENTS:
1 1/2 pounds baby potatoes, halved lengthwise
2 tsp. 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 tsp. Pasolivo Spring Blend
1 tsp. Pasolivo Roasted Garlic Sea Salt, or to taste
1/4 tsp. black pepper
1 medium fennel bulb, trimmed, cut in half and sliced thinly against the grain
3 green onions, sliced thinly

DIRECTIONS:
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.

Make-ahead method
Prepare as explained above, up to 2-3 days ahead and keep in refrigerator.