Roasted Potato and Fennel Salad

Try this twist on potato salad. Jazz up classic Southern potato salad with fresh fennel.

Roasted Potato and Fennel Salad

2015-06-22 22:09:08

Makes 10 to 12 servings

Write a review

Save Recipe

Print

Ingredients

1. 1 (5-pound) bag red potatoes, cut into 1-inch pieces
2. 2 fennel bulbs, cut into 1-inch pieces
3. 3 tablespoons olive oil
4. 1 teaspoon salt
5. ½ teaspoon ground black pepper
6. ½ cup mayonnaise
7. 3 tablespoons minced chives
8. 1 tablespoon minced fresh parsley
9. 1 teaspoon lemon zest

Instructions

1. Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil.
2. On prepared pan, toss together potatoes, fennel, olive oil, salt, and pepper; spread in a single layer.
3. Bake for 25 minutes or until potatoes are tender and lightly browned. Let cool for 30 minutes.
4. In a large bowl, stir together mayonnaise, chives, parsley, and lemon zest; stir in potato mixture. Cover and refrigerate up to 3 days.

Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!