Roasted Potato and Fennel Salad
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 10 to 12 servings
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- 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
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.
