Idaho Potato, Broccoli and Fennel Salad 

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Serves: 14 person(s)

Preparation Time: 20 mins
Cooking Time: 20 mins
Extra Time: 30 mins (for cooling)

Yield: 14 x 1 cup servings

Colorful and tasty - potato salad at its finest!

Ingredients:

8 large Idaho Potatoes (about 4 lbs), well scrubbed, cut into 3/4-inch chunks

1/2 tsp salt

4 cup chopped broccoli (about 1 bunch)

2 cup favorite light ranch salad dressing (16 oz)

3 cup chopped fennel (about one large bulb), with core and tops removed

1 large red onion, quartered and very thinly sliced (about 1½ cups)

1/2 cup diced green olives with pimento (optional) *

1 pinch salt and pepper, or to taste

1 bed of leaf lettuce and cherry tomatoes or sliced tomatoes (garnish)

Directions:

Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes.

Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1 - 3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander.

Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired.

Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.

Author:

Recipe and photo courtesy of Idaho Potato Commission ©
Idaho Potato Commission