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Roasted Potato Salad with Shaved Fennel & Salsa Verde

Scott Phillips

Servings: six.



  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. thinly sliced chives
  • 3 Tbs. drained, rinsed, and chopped capers
  • 2 Tbs. fresh orange juice
  • 1 Tbs. white-wine vinegar or Champagne vinegar
  • 1 tsp. finely grated orange zest
  • 1 tsp. chopped fresh thyme
  • 1 medium shallot, finely chopped
  • 1 medium clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 medium-small fennel bulb
  • 1 recipe Simple Roasted Potatoes

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 270
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 0
      Sodium (mg): 490
      Carbohydrates (g): 29
      Fiber (g): 4
      Protein (g): 4


  • In a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde. Season with kosher salt and pepper to taste.
  • Add the salsa verde and shaved fennel to the bowl of roasted potatoes. Toss well, season with kosher salt and pepper to taste, and serve.


Rate or Review


  • LArcher | 08/15/2014

    This is a super fantastic potato salad! A great change from the standard recipes of potato salad. I am looking forward to making this again when I have my next dinner party! I am sure that there will be requests for the recipe as it is that good!

  • kancook | 07/04/2010

    OMG - this turned out fantastic and was the hit of the evening at a 4th of July party! Great and different flavor that everyone seemed to enjoy. didn't change a thing in the recipe and will definitely make this one again !

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