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6 large unpeeled potatoes, about 1.5 kg
1/2 cup mayonnaise
1/4 cup plain yogurt, or sour cream
1/4 cup finely chopped fresh dill, or 1 tsp dried dill
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small green bell pepper
1/2 small fennel bulb, or 2 celery stalks
1/2 red onion, optional
1/4 cup freshly shaved parmesan, or asiago (optional)
Slice unpeeled potatoes in half and place in a medium-size saucepan. Cover with hot water and set over high heat. When water boils, reduce heat to medium and boil gently just until potatoes are almost fork-tender, from 20 to 30 minutes. (Be careful not to overcook potatoes as they will continue to cook after being removed from water.) Drain well.
Meanwhile, in a small bowl, stir mayonnaise with yogurt, dill, lemon juice, salt and pepper. Taste and add more lemon juice, if you like. Seed pepper, then chop. Slice fennel into bite-size pieces. You should have about 1/2 cup (125 mL). Dice onion, if using. Cut potatoes into large chunks and place in a large bowl. Immediately add dressing and stir to coat. Stir in vegetables. Serve right away, sprinkled with Parmesan, if you like. Or refrigerate, uncovered, until cooled to room temperature, then cover. Salad will keep well, covered, in the refrigerator for 2 to 3 days. If salad is dry after refrigeration, stir in extra mayonnaise or sour cream just before serving. Then sprinkle with Parmesan.
Calories 225, Protein 4g, Carbohydrates 16.2g, Fat 16.3g, Fibre 1.9g, Sodium 383mg.
In this classic salad for summertime dining, the crunch of the fennel mixed with dill and salty Parmesan makes a delicious unforgettable combo.
If you prefer slightly cooked fennel instead of raw, add sliced fennel to potatoes for last 2 minutes of cooking.