Idaho® Potato, Broccoli and Fennel Salad
Courtesy of Idaho Potato Commission 14 Servings • 15 Min. Prep Time • 6 Min. Cook Time| Ingredients |
|---|
| 8 large Idaho® Potatoes (about 4 lb.), well scrubbed, cut into 8 3/4-in. chunks |
| 1/2 tsp. salt |
| 4 c. chopped broccoli (about 1 bunch) |
| 2 c. (16 oz.) favorite ranch salad dressing |
| 3 c. chopped fennel (about one large bulb), with core and tops removed |
| 1 large red onion, quartered and very thinly sliced (about 1-1/2 c.) |
| 1/2 c. diced green olives with pimento (optional) |
| salt and pepper to taste |
| leaf lettuce and cherry tomatoes or sliced tomatoes for garnish |
Directions:
1. 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 min.
2. 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 min.). Potatoes and broccoli should both be firm. Drain well in a colander.
3. 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.
4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.
* Recipe courtesy of Idaho Potato Commission.
Nutrition:
Calories: 290; Total Fat: 16g; Cholesterol: 10mg; Total Carbs: 34g; Protein: 5g; Sodium: 350mg;