Fennel and potato salad

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

Ingredients 5
Servings 10
Time 20 minutes


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


25 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.

Read more on: starch

You might also Like


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.