Potato, Broccoli and Fennel Salad

Note from Cheri: The Idaho Potato Commission was kind enough to share this recipe with us. Fennel adds a fabulous flavor and a nice crunchy texture to this unique potato salad.

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 oz.) 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

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. Approximate nutritional analysis: 233 calories, 8 g fat, 12 mg cholesterol, 365 mg sodium, 5 g protein, 3 g carbohydrates.