Roasted Potato and Fennel Salad

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
Makes 10 to 12 servings
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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.
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