Roasted Potato Salad with Shaved Fennel & Salsa Verde

Serves six.

To learn more, read:
Roasted Potato Salads
by Joanne Weir
from Fine Cooking
Issue 80
Last Edit Date: 3/6/2013 4:29:50 PM

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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 (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 29; Polyunsaturated Fat (g): 2; Sodium (mg): 490; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Scott Phillips

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by kancook, 7/4/2010OMG - 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 !