Warm Potato Salad with Fennel
Salads • World
Description
Warm potato salad with fennel
Ingredients
- Salad Potatoes 4 pieces
- Spanish onions 2 heads
- Fennel 1 head
- Red Long Chili Peppers to taste
- Salt to taste
- Vegetable Oil 2 tablespoons
- Honey 2 tablespoons
- Balsamic Vinegar 2 tablespoons
- Olive Oil ¼ cup
- Dijon Mustard 2 teaspoons
- Ground Black Pepper to taste
- Thyme to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Wash the potatoes and cut them into 4–6 pieces. Peel the red onion and cut it into 4 pieces. Cut the fennel bulb into 8–10 pieces.
Step 3
Line a baking sheet with foil, place the vegetables on the sheet, season with salt and pepper, add thyme, and mix by hand. Then drizzle the vegetables with vegetable oil, mix again, and place in the preheated oven for 35–45 minutes, stirring the vegetables 2–3 times.
Step 4
While the vegetables are in the oven, prepare the dressing. Mix the vinegar, mustard, and honey. Then add the olive oil, transfer the dressing to a container with a lid (I used a glass jar from jam) and mix well. Season with salt and pepper to taste (I did not add pepper).
Step 5
Transfer the roasted vegetables to a deep dish, drizzle with the dressing, and mix. The salad can be cooled to room temperature or served hot.
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