Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt
Photo by Scott Phillips

Ingredients

  • 1-½ Tbs. chopped fresh flat-leaf parsley
  • 1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
  • 1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
  • Kosher salt and freshly ground black pepper
  • 1-½ cups plain whole-milk Greek yogurt, such as Fage Total
  • ½ lb. haricots verts or slender green beans, trimmed
  • 1 Tbs. fresh lemon juice; more to taste
  • + 4 more ingredients
    • 1 small red onion, halved and sliced crosswise 1/8 inch thick
    • 3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
    • ¼ cup extra-virgin olive oil; more to taste
    • 1-½ lb. fingerling potatoes

Heat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.Meanwhile, bring a ...

View full recipe at Fine Cooking

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