This is a delicious change of pace for a potato salad. The grilled artichokes and garlic stuffed olives really knock it out of the park!
Boil the potatoes in a large pot of salted water until very tender.
While the potatoes are cooking, place the onion in a small bowl with the vinegar.
When the potatoes are cooked, immediately drain and place in a large bowl. Add the onion/vinegar mixture, artichokes (along with their oil) and the fennel. Using a metal spoon mix well and break the potato up into more bite-size pieces.
When a bit cooler, add the fennel fronds, parsley, olives, olive brine and capers.
Stir well again.
Season with salt and pepper to taste. Serve at room temperature or chilled.
Note: if you make it ahead and chill it, you will need to re-season with salt and pepper before serving,.
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Ingredients
Directions
Boil the potatoes in a large pot of salted water until very tender.
While the potatoes are cooking, place the onion in a small bowl with the vinegar.
When the potatoes are cooked, immediately drain and place in a large bowl. Add the onion/vinegar mixture, artichokes (along with their oil) and the fennel. Using a metal spoon mix well and break the potato up into more bite-size pieces.
When a bit cooler, add the fennel fronds, parsley, olives, olive brine and capers.
Stir well again.
Season with salt and pepper to taste. Serve at room temperature or chilled.
Note: if you make it ahead and chill it, you will need to re-season with salt and pepper before serving,.
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