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Fingerling Potato Salad




Source of Recipe


Mai


Recipe Introduction


Buttery baby potatoes combined with anise-flavored fennel make a refreshing salad that goes well with grilled fish or chicken.




List of Ingredients




1 pound baby fingerling potatoes, washed
1 tablespoon kosher salt
1 small fennel bulb, washed and sliced
1/2 cup thinly sliced Parmigiano-Reggiano cheese

Vinaigrette
4 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 teaspoon coarse-ground mustard
Salt and pepper



Recipe



1. In a small bowl, combine all vinaigrette ingredients and set aside.

2. Fill a large pot with water and bring to a boil. Add potatoes and salt. Cover partially and cook until tender, 15-20 minutes.

3. Drain potatoes. When cool enough to handle, slice thickly and place in a serving bowl. Add fennel and cheese; combine gently. Pour vinaigrette over mixture. Chill before serving.