Roasted Potato And Fennel Salad

Recipe Ingredients

2 lbs	908g / 32oz	Red-skinned new potatoes - (16 to 18) - scrubbed
1/2 cup	73g / 2.6oz	Diced (1/4") fennel bulb
3		Scallions - thinly sliced
		On the diagonal
1/3 cup	48g / 1.7oz	Chopped fennel ferns - plus
1 tablespoon	15ml	Chopped fennel ferns
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Sour cream
		= (or nonfat plain yogurt)
		Salt - to taste
		Coarsely-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 400 degrees. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour.

When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns.

Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: 210 calories, 16g carbohydrates, 3g protein, 14g fat, 15mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-30-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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