| Cuisine: American | Type: Salad | Serves: 12 |
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Source:
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Chow |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve to accompany the Cured Salmon recipe. |
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Ingredients:
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2 pounds assorted heirloom potatoes, such as yellow fin, rose fin, yukon gold, or red bliss 2 cups thinly sliced sweet onion 1 head celery, peeled, strings removed, thinly sliced 2 bulbs. fennel, thinly sliced 1/2 cup red wine vinegar 1 cup extra-virgin olive oil Kosher salt Freshly ground black pepper 1/4 cup chopped Italian parsley |
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Instructions:
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1. Simmer potatoes in water until they are cooked through, then drain. Peel when cooled. 2. Cut potatoes into 1/8-inch thick slices; add the onion, celery, and fennel. Mix together the vinegar and oil, and pour over the potato mixture. Season well with salt and pepper, then add the parsley. |
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2005-11-21