One of my favorite salads for summer is a Potato Salad with a twist. I slice baby red potatoes very thin, like a potato chip, and soak them in cold water for 15-20 minutes. I then dry them with a paper towel and sprinkle them with salt and pepper. Using canola oil in the pan, I turn the oven to broil and cook the potatoes as they get crispy and brown.
Next I slice 1 fennel bulb and celery with a mandolin. I use a light dijon viniagrette to dress it.
Recipe
10 Baby red potatoes
1 Fennel bulb
1/3 cup Celery
Fennel fronts for topping
4oz olive oil
Follow instructions above and Enjoy!
Viniagrette
1 tsp Dijon mustard
2 Tbs cider vinegar
4 oz olive oil
Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.
