Roasted Potato and Fennel Salad

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 10 to 12 servings
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Ingredients

One 5-pound bag red potatoes, cut into 1-inch chunks

2 fennel bulbs, cut into 1-inch chunks

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup mayonnaise

3 tablespoons minced fresh chives

1 tablespoon minced fresh parsley

Directions

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes. Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.