Roasted Potato Salad with Shaved Fennel & Salsa Verde

Roasted Potato Salad with Shaved Fennel & Salsa Verde
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 1 Tbs. white-wine vinegar or Champagne vinegar
  • 1 tsp. finely grated orange zest
  • 3 Tbs. drained, rinsed, and chopped capers
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh orange juice
  • 3 Tbs. thinly sliced chives
  • + 5 more ingredients
    • 1 tsp. chopped fresh thyme
    • 1 medium shallot, finely chopped
    • 1 medium clove garlic, finely chopped
    • 1 recipe Simple Roasted Potatoes
    • 1 medium-small fennel bulb

In a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde. Season with kosher salt and pepper to taste. Add the salsa verde and shaved fennel to the bowl of roasted potatoes. Toss well, season with kosher...

View full recipe at Fine Cooking


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