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Idaho Potato, Broccoli and Fennel Salad

Idaho Potato, Broccoli and Fennel SaladA colorful and hearty potato salad with broccoli, fennel, red onion and stuffed green olives tossed in ranch dressing and served atop a bed of leaf lettuce, garnished with cherry tomatoes.

Recipe Ingredients:

8 large Idaho potatoes (about 4 pounds), well scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce and cherry tomatoes or sliced tomatoes for garnish

Cooking Directions:

  1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes.
  2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1 to 3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander.
  3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired.
  4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.

Makes 14 (1 cup) servings.

Recipe and photograph provided courtesy Idaho Potato Commission.