Prev Recipe Next Recipe

Recipe courtesy of Paula Deen

Save Recipe Print

Total:: 1 hr 5 min
Prep:: 10 min
Inactive:: 30 min
Cook:: 25 min

Yield:: 10 to 12 servings

Level:: Easy

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

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.

My Private Notes

Name: Roasted Potato and Fennel Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 10 to 12 servings
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