LENTEN

Warm Potato Salad with Fennel

Salads | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm potato salad with fennel

Ingredients

Salad Potatoes - 4 pieces
Spanish onions - 2 heads
Fennel - 1 head
Red Long Chili Peppers - to taste
Salt - to taste
Vegetable Oil - 2 tablespoons
Honey - 2 tablespoons
Balsamic Vinegar - 2 tablespoons
Olive Oil - ¼ cup
Dijon Mustard - 2 teaspoons
Ground Black Pepper - to taste
Thyme - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Wash the potatoes and cut them into 4–6 pieces. Peel the red onion and cut it into 4 pieces. Cut the fennel bulb into 8–10 pieces.

Step 3

Line a baking sheet with foil, place the vegetables on the sheet, season with salt and pepper, add thyme, and mix by hand. Then drizzle the vegetables with vegetable oil, mix again, and place in the preheated oven for 35–45 minutes, stirring the vegetables 2–3 times.

Step 4

While the vegetables are in the oven, prepare the dressing. Mix the vinegar, mustard, and honey. Then add the olive oil, transfer the dressing to a container with a lid (I used a glass jar from jam) and mix well. Season with salt and pepper to taste (I did not add pepper).