Fennel and Potato Salad | Episode 8 | Creative Phebe

Hello everyone!
Today’s tutorial is for Fennel and Potato salad. It’s an easy, healthy and vibrant recipe to make especially in the summer.

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Recipe:

Ingredients:
490g fennel bulb
880g Russet potatoes
450g Murasaki (purple) sweet potatoes
155g (about half) red onions, sliced
2 garlic cloves, minced
12g parsley, chopped
1 tbsp dijon mustard grain
92ml lime juice
1¾ tsp kosher sea salt
½ tsp ground blackpepper
3 tbsp extra virgin olive oil
½ habanero pepper, seeded and chopped

Directions:
Peel the potatoes and rinse them. Separate them and cut them into ½ inch cubes. Place the russet potatoes in a pot with water and boil for 12 minutes. Add in the sweet potatoes and boil altogether for 6 to 8 minutes until they are both cooked and fork tender.
Drain in a colander and set aside to cool.
Thinly slice the fennel and place in a mixing bowl. Slice the red onion, mince the garlic, chop the parsley and the habanero pepper and make some fresh lime juice.
Season with mustard, salt, blackpepper, lime juice and olive oil. Toss well and add in the potatoes. Toss again gently and adjust the taste as necessary. Cover bowl with a clingfilm and place in the fridge for about 30 to 60 minutes for everything to properly marinate. Serve this delicious, healthy and vibrant salad as a side dish with a glass of rosé or your favorite beverage.

Be culinary-curious.

Phebe

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