Purple Potato Salad with Dilled Fennel Vinaigrette

Cooking Recipes Catalogue

Just a touch of purple from the potatoes adds an appealing color to this potato salad. Toasted fennel seeds and the fresh taste of dill weed bring a unique flavor dimension to the salad.

INGREDIENTS (for 8 servings):


  • Boil potatoes in water 5-6 minutes. Add snap peas; boil 2 additional minutes. Drain potatoes and rinse with cold water.
  • Combine potatoes and peas with olives, onion and celeriac in a large bowl.
  • Mix remaining ingredients in a small bowl; add to vegetables and toss. Chill.

  • * To toast seeds:

    Heat a small skillet over medium heat 2 minutes. Add fennel seeds and toast, shaking pan constantly until seeds darken slightly and are fragrant (about 1 minute). Remove seeds from skillet immediately. Allow to cool.