- Prep time
- 15-20 minutes PT20M
- Cook time
- 30 minutes PT30M
- 4-6 servings
This fennel-infused purple potato salad is simple, delicious and a colorful twist on a cookout classic.
- 2 pounds purple potatoes, diced
- ½ cup vegetable oil
- 2 tablespoons fennel seeds
- 1 tablespoon salt, plus more to taste
- ½ fennel bulb
- ¼ cup apple cider vinegar
- 1 cup extra virgin olive oil
- Pepper to taste
Preheat oven to 400°F. Combine diced potatoes with vegetable oil, fennel seeds and 1 tablespoon salt and toss to coat.
Place potatoes on a baking sheet and bake for approximately 30 minutes. While potatoes are cooking, trim fennel stalks flush with the bulb, discarding stalks, then core bulb and cut 1/3 of the bulb very thin. Chop enough fennel fronds to measure 2 tablespoons.
Whisk together apple cider vinegar, olive oil, salt and pepper to taste in a large bowl. Mix warm potatoes and fennel core and fronds with half the dressing and allow to cool for 15 minutes. Adjust seasoning to taste, adding more dressing if desired.