Lazy Thursday: Potato Salad

My back hurts. I have been carting around too much soil, but I will persevere and have my garden ready very soon. Even now I can see some shoots pop up in the beds as well as my starter plants becoming nice and big. There is still plenty of work to be done but at least I am finally seeing some of the benefits of the hard work and effort I have been putting in. 

Among the vegetables that I am growing are potatoes and fennel. Both are really nice and easy to grow as I am not doing these from seed but from the cut off end of a stalk of fennel I bought from the store and some old potatoes I have  stocked in my cupboard that had started to sprout. With the edible potatoes and other half of the fennel I decided to make potato salad. 

I am known in my family for my potato salad (as well as many other scrumptious dishes) and have been asked many times to make some to bring to family gatherings. The following recipe is nice, simple and perfect for a lazy spring evening or BBQ lunch with friends and family.  In addition to the potatoes and fennel I added some apples (I have an abundance of them!)to give it a lovely and delicious sweet crunch. 

I roasted the potatoes to perfection along with a couple cloves of garlic (to use in the dressing) and tossed everything together right away, instead of waiting for the potatoes to cool to serve as a warm side with the turkey sausages I had for dinner. This can easily be chilled and made ahead of time, but note that roasted potatoes are best served the same day. The dressing is simple, and nicely coats and fills out the flavours of the main ingredients. 

This recipe is rather versatile, you can add other ingredients to it- I suggest crispy bacon or pancetta to add saltiness and protein or some blue cheese for a sharp taste. Whatever you choose to do I hope you find this recipe an excellent addition to your recipe book. 

Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 6 Medium red potatoes, cubed
  • 1 Stalk fennel, diced
  • 4 Apples, cubed
  • 2-3 Cloves garlic
  • 2 Tbsp mayo
  • 1 Tbsp plus 1 Tsp Olive oil
  • 1 Tsp Apple cider vinegar
  • 1 Tsp Dijon mustard
  • ½ Tsp lemon juice
  • Salt and Pepper
  1. Set up a large pot with water and heat to boil. Preheat oven to 425 degrees.
  2. Cube potatoes and drop into boiling water for 5 minutes, not cooked through just blanched.
  3. Place cut fennel into a bowl and pour some of the boiling water into the bowl, set to the side.
  4. Once potatoes look blanched, remove and drain. Place in a baking tray along with 1 tbsp olive oil, sprinkle with salt and pepper then toss. Spread evenly along bottom. Add cloves of garlic then place in middle of oven and roast for 30 minutes.
  5. Drain fennel and set to side to cool.
  6. Cut up apple then place in bowl with some lemon juice and chill in refrigerator.
  7. Prepare dressing (except garlic) by combining mayo, vinegar, 1 tsp olive oil, mustard and pepper in a container and stir/shake to combine. Set aside.
  8. Once potatoes have roasted for 30 minutes, remove from oven and take out garlic cloves. Toss potatoes and press down gently to crack them open slightly. Drizzle with a bit of olive oil and set back in oven for a further 30 minutes.
  9. Mash up garlic cloves then mix into dressing. Set dressing in refrigerator.
  10. Once potatoes are finished roasting for a second time, remove from oven and set on stovetop to cool slightly.
  11. In large bowl add apples, potatoes, and fennel. Toss to mix then add in dressing a bit at a time to coat everything. Be careful as you toss or potatoes will break up too much.
  12. Serve immediately with a drizzle of olive oil or cove and chill in refrigerator. Will last for 3 days.


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