Fresh Ideas - June 12 - Recipe Potato, Broccoli and Fennel Salad

Potato, Broccoli and Fennel Salad

Ingredients

• 8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
• 1/2 teaspoon salt
• 4 cups chopped broccoli (about 1 bunch)
• 2 cups (16 ounces) favorite ranch salad dressing
• 3 cups chopped fennel (about one large bulb), with core and tops removed
• 1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
• 1/2 cup diced green olives with pimento (optional)
• Salt and pepper to taste
• Leaf lettuce, for garnish
• Cherry tomatoes or sliced tomatoes, for garnish

Preparation

1. Fill 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 for three minutes.
2. Add broccoli to 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 colander.
3. Transfer potatoes and broccoli to 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 bed of leaf lettuce with ripe tomatoes as garnish.

Serves
14 servings

Calories:

280g

Total Fat:

18g

Cholesterol:

10mg

Protein:

4g

Carbohydrates:

28g

Sodium:

480mg

Whenever friends and family gather to celebrate warm weather days, potato salad is probably the most popular side dish served. However, the traditional salad made with mayonnaise and eggs that we all know and love is being passed by for lighter versions that include more vegetables, different protein sources and healthier dressings.

Simple sides

The best part is - these salads are easy to make. Cut your Idaho potatoes into 1-inch cubes with the skins still on. Boil in water for about 8-15 minutes, then check for doneness by piercing a cube with a fork or skewer. If it goes through with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb all the delicious dressing.

Fix ahead dishes

These decadent dishes are best eaten the day after they're made. This gives the flavors a chance to intensify and come together. When you're ready to serve, keep your cold salad the perfect temperature by placing your serving dish in a larger bowl filled with ice.

Treat your family to potato salads they've never tasted before. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.