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Roasted Potato Salad with Shaved Fennel & Salsa Verde


Serves six.

  • To learn more, read:
    Roasted Potato Salads
  • by from Fine Cooking
    Issue 80

  • 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

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.

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

Photo: Scott Phillips

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!

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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