Egg and fennel potato salad

This satisfying salad works best when the potatoes and eggs are still warm.
Egg and fennel potato salad
INGREDIENTS
250g (9oz) new potatoes, scrubbed
4 eggs
drizzle of olive oil
salt and freshly ground black pepper
1 fennel bulb, trimmed and finely chopped
handful of flat-leaf parsley, finely chopped
handful of dill, finely chopped (optional)
METHOD
1 Put the potatoes in a saucepan and cover with boiling water. Lightly salt the water, then cook
over a medium heat for 15–20 minutes, or until soft. Drain well.
2 While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to
the boil, then simmer for 10 minutes, or until hard-boiled (see page 16). Drain, and place the pan
under cool running water to stop the eggs from cooking further.
3 Place the potatoes in a serving bowl, drizzle over some olive oil while they are still hot, and
season with salt and pepper. Mix in the fennel, parsley, and dill (if using).
4 Drain the eggs, then shell and quarter them. Add to the potato salad, and serve immediately.

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