Idaho Potato, Broccoli and Fennel Salad

Idaho Potato, Broccoli and Fennel Salad

Colorful and tasty - potato salad at its finest!

Rating:

4 stars 4 stars 4 stars 4 stars (14 ratings made) Rate
Serves: 14 person(s) Change

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

Yield: 14 x 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Imperial

  • 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 1 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.

Thanks to Recipe and photo courtesy of Idaho Potato Commission