Piquant Potato Salad with Fennel recipe
information
This recipe is for a vegetarian potato salad with dressing.
for the dressing
200ml (7 fl oz) vegetable juice
2 tbsp apple cider vinegar
2 medium garlic cloves, crushed
1 dsp lemon juice
1 good grinding of black pepper
1 good pinch of salt
2 tbsp apple cider vinegar
2 medium garlic cloves, crushed
1 dsp lemon juice
1 good grinding of black pepper
1 good pinch of salt
for the salad
1 lb (450 g) potatoes, cooked in skins, peeled and cubed
1 medium bulb fennel, finely chopped (save the green fennel tops for a garnish)
4 spring onions, finely chopped
3 tsp fresh basil, or 1 tsp dried
2 tbsp parsley, finely chopped
1 medium bulb fennel, finely chopped (save the green fennel tops for a garnish)
4 spring onions, finely chopped
3 tsp fresh basil, or 1 tsp dried
2 tbsp parsley, finely chopped
method
to make the dressing
1. Put all the dressing ingredients into a jar with a screw top lid.2. Shake well and leave for at least 12 hours to allow the flavour to develop.
3. Strain the dressing over the potato salad mixture (see below) and stir carefully.
4. Garnish with the fennel tops and parsley.
to make the potato salad mixture
1. Leave the potatoes until cold.2. Mix all the ingredients together, except the fennel tops and the parsley.
3. Chill well before serving.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
