Idaho® Potato, Broccoli and Fennel Salad
Servings
14 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