Potato Broccoli and Fennel Salad -

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Potato Broccoli and Fennel Salad

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By Idaho Potato Commission

Photo: Idaho Potato Commission

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Servings:	14
Author Notes:	Fennel adds a fabulous flavor and a nice crunchy texture to this unique potato salad.
Ingredients:	8 large Idaho potatoes (about 4 pounds), well scrubbed, cut into 3/4-inch chunks 1/2 teaspoon salt 4 cups chopped broccoli (about 1 bunch) 2 cups (16 ounces) favorite ranch salad dressing 3 cups chopped fennel (about one large bulb), with core and tops removed 1 large red onion, quartered and very thinly sliced (about 1 1/2 cups) 1/2 cup diced green olives with pimento (optional) salt and pepper to taste leaf lettuce and cherry tomatoes or sliced tomatoes for garnish
Instructions:	Makes 14 servings, 1 cup each Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes. Add broccoli to the potatoes and bring back to boiling over high heat. reduce heat to medium again, and cook until desired doneness (1 - 3 minutes). potatoes and broccoli should both be firm. Drain well in a colander. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.