Name: Idaho® Potato, Broccoli and Fennel Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 large Idaho Potatoes (about 4 pounds, well scrubbed, cut into 3/4-inch chunks); 1/2 teaspoon salt; 4 cups chopped broccoli (about 1 bunch); 2 cups 16 ounces favorite ranch salad dressing; 3 cups chopped fennel (about one large bulb, with core and tops removed); 1 large red onion (quartered and very thinly sliced (about 1 1/2 cups)); 1/2 cup diced green olives with pimento (optional); Salt and pepper to taste; leaf lettuce and cherry tomatoes or sliced tomatoes for garish

Idaho® Potato, Broccoli and Fennel Salad

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

8 large Idaho Potatoes about 4 pounds, well scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli about 1 bunch
2 cups 16 ounces favorite ranch salad dressing
3 cups chopped fennel about one large bulb, with core and tops removed
1 large red onion quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento optional
Salt and pepper to taste
leaf lettuce and cherry tomatoes or sliced tomatoes for garish

Instructions

Preparation

1 Fill a large stockpot half full of water, add salt and bring to boiling over high heat. 2 Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes. 3 Add broccoli to the potatoes and bring back to boiling over high heat. 4 Reduce heat to medium again, and cook until desired doneness (1 – 3 minutes).5 Potatoes and broccoli should both be firm. Drain well in a colander.6 Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool.7 Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired. 8 Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.
Source: Idaho Potato Commission