Fingerling Potato Salad
March, 2002

Serves 6 / Buttery baby potatoes combined with anise-flavored fennel make a refreshing salad that goes well with grilled fish or chicken.

1 pound baby fingerling potatoes, washed
1 tablespoon kosher salt
1 small fennel bulb, washed and sliced
1/2 cup thinly sliced Parmigiano-Reggiano cheese

4 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 teaspoon coarse-ground mustard
Salt and pepper

1. In a small bowl, combine all vinaigrette ingredients and set aside.
2. Fill a large pot with water and bring to a boil. Add potatoes and salt. Cover partially and cook until tender, 15-20 minutes.
3. Drain potatoes. When cool enough to handle, slice thickly and place in a serving bowl. Add fennel and cheese; combine gently. Pour vinaigrette over mixture. Chill before serving.

Calories 205,Fat 11,Perfat 48,Cholesterol 5,Carbo 22,Protein 5