This is a heavily spiced, unique potato salad from Rachael Ray. We loved it, however I read the reviews online and some people had an issue with the amount of fennel in it. If you aren't crazy about fennel you might reduce the amount. We used a sweet mustard which was delicious with this recipe.
2 1/2 pounds potatoes, baby red or gold, halved
1 tablespoon ground fennel
1 tablespoon paprika
2 tablespoons chili powder, mild
2 teaspoons course salt
1 teaspoon ground black pepper
2 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/3 cup olive oil
1 small red onion, chopped
3-4 celery ribs with leaves, finely chopped
A generious handful of flat leaf parsley, coarsely chopped
3 tablespoons hot or sweet peppers, chopped
Place potatoes in a pot, cover with water, bring to a boil and then salt the water. Cook about 12-15 minutes until tender. Drain.
Combine spices and mustard with the vinegar in a large bowl. Whisk in the olive oil. Add the onions, celery, and parsley to the mixture. Toss in the warm potatoes and toss well with the dressing. Garnish the salad with the peppers.
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