Empty My Fridge
This quick Potato Recipe impresses Everyone!
Ingredients
- Potato3 lb
- Dijon mustard3 tbsp
- Lemon3 tbsp
- Olive oil¼ cups
- Salt½ tbsp
- Pepperto taste
- Fennel½ cups + ½
- Parsley
- Dill
- Scallion2 sticks
Instructions
- Quarter the mini russet potatoes and put them in a large stockpot. Add just enough water to cover them, then cover and bring to a boil, watching so it does not boil over.
- In a large mixing bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt and pepper to taste.
- Cut the fennel trimmings off the bulb. Halve the bulb, carefully remove and discard the core, then thinly slice the bulb and add it to the bowl.
- Roughly chop the fennel trimmings, parsley and dill, then add them to the bowl. Finely chop the green onions and add them too.
- When the potatoes are fork tender, drain them, add them to the bowl and toss the salad well.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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