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Fennel and Goat Cheese Potato Salad
With a zesty citrus dressing, this quick gourmet potato salad is impressive for holiday entertaining.
Prep Time 15 Min.
Cook Time 15 Min.
Servings
People
Prep Time 15 Min.
Cook Time 15 Min.
Servings
People
Instructions
  1. In large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain; let cool slightly. Slice in half diagonally.
  2. Meanwhile, whisk together olive oil, lemon zest, lemon juice, shallot, mustard, garlic, salt, pepper and sugar. Toss half of the dressing with warm potatoes. Let stand until cooled.
  3. Toss remaining dressing with potatoes. Stir in fennel, arugula, parsley and fennel fronds. Sprinkle with goat cheese and pumpkin seeds.
  4. Tip: Substitute sunflower seeds or walnuts for pumpkin seeds. Tossing some of the dressing with potatoes while they are still warm helps the potatoes absorb more flavor.
Recipe Notes

Per 1/4 recipe Calories 260 Fat 14g Saturated Fat 2.5g Cholesterol 5mg Sodium 230mg Carbohydrate 28g Fiber 4g Protein 6g

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