| 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 Vinaigrette 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 |
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Fingerling Potato Salad
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