Potato Salad with Cipollini Onions, Olives, and Fennel

10 Ratings
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  • 4 3
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  • 10 Ratings

With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.

Martha Stewart Living, June 2008

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Recipe Summary

Servings:
6
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Ingredients

Directions

  • Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.

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  • Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.

  • Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.

  • Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

Cook's Notes

To ensure maximum flavor, toss potatoes with dressing while they're still warm.

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Reviews

10 Ratings
  • 5 2
  • 4 3
  • 3 5
  • 2 0
  • 1 0
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