Colorful and tasty - potato salad at its finest!
Author: Recipe and photo courtesy of Idaho Potato Commission ©
Serves: 14 person(s)
Preparation Time: 20 mins
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)
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.
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