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Potato-Apple-Fennel Chopped Salad

Yields1 Serving

Potato-Apple-Fennel Chopped Salad for farmers' market cooking demonstrations

 2 lbs small potatoes, peeled and halved or quartered
 1 lb apples, cut into small chunks
 1 large fennel bulb, thinly sliced (or 3 celery stalks, thinly sliced)
 1 small red onion, chopped
 ¼ cup fresh parsley, finely chopped
 ½ cup extra-virgin olive oil
 ¼ cup white wine vinegar
 3 tbsp heavy cream or half-and-half
 1 tsp fresh lemon juice
 salt and pepper, to taste

Boil potatoes in salted water for 15 minutes, or until tender. Rinse and drain under cold running water. Place in a large bowl. Add apples, celery or fennel, onion, and parsley. Toss.


To make the dressing, whisk together the olive oil, white wine vinegar, cream, lemon juice, salt and pepper in a small bowl. Pour over salad and toss.


Refrigerate for at least 2 hours before serving. Enjoy!