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Gallery Potato Salad with Cipollini Onions, Olives, and Fennel Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1 1/2 pounds baby Yukon Gold potatoes, peeled and halved 1/2 pound cipollini onions, peeled 1/8 teaspoon red-pepper flakes 1 cup homemade or store-bought low-sodium chicken stock Coarse salt and freshly ground pepper 1 tablespoon plus 1 teaspoon white-wine vinegar 1/2 cup picholine olives, pitted (2 1/2 ounces) 1 small fennel bulb, very thinly sliced 1/2 cup fresh flat-leaf parsley 1 ounce Parmesan cheese, shaved (1 cup)
Cook’s Notes To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Gallery Potato Salad with Cipollini Onions, Olives, and Fennel
Recipe Summary Servings: 6
Gallery
Potato Salad with Cipollini Onions, Olives, and Fennel
Potato Salad with Cipollini Onions, Olives, and Fennel
Potato Salad with Cipollini Onions, Olives, and Fennel
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1 1/2 pounds baby Yukon Gold potatoes, peeled and halved 1/2 pound cipollini onions, peeled 1/8 teaspoon red-pepper flakes 1 cup homemade or store-bought low-sodium chicken stock Coarse salt and freshly ground pepper 1 tablespoon plus 1 teaspoon white-wine vinegar 1/2 cup picholine olives, pitted (2 1/2 ounces) 1 small fennel bulb, very thinly sliced 1/2 cup fresh flat-leaf parsley 1 ounce Parmesan cheese, shaved (1 cup)
Directions
Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.
Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.
Cook’s Notes To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Cook’s Notes
To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Reviews
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
All Reviews for Potato Salad with Cipollini Onions, Olives, and Fennel
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato Salad with Cipollini Onions, Olives, and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
