Fennel and potato salad

Recipe from: 12/11/2003 12:00:00 AM

Ingredients 5
Servings 2
Minutes 20 minutes


Serving Change
  • 10
    medium-sized potatoes
  • salt and pepper
  • 4
    fennel bulbs
  • 125
    homemade or bought salad dressing
  • fennel sprigs


20 minutes
Cook the potatoes in boiling salted water until done and peel while hot.
Cut into 1 cm thick slices.
Cut the fennel bulbs into paper-thin slices.
Arrange layers of potato and fennel in a cake tin.
Moisten each layer with the dressing and season with salt and pepper.
Chill until just before serving.
Unmould onto a serving platter.
Garnish with sprigs of fresh fennel.

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