Quick & Easy

Potato, fennel and caper salad

potato, fennel and caper salad
6
10M
15M
25M

Ingredients

Method

1.Boil, steam or microwave potato until tender; drain. Cover to keep warm.
2. Meanwhile, remove fronds from fennel; chop fronds coarsely. Thinly slice fennel bulb.
3.Heat oiled large frying pan; cook fennel, stirring, until tender. Place fennel in large bowl with potato, fennel fronds and capers.
4.Add dressing to salad; mix gently, season to taste. Serve the salad warm.

It’s always a good idea to rinse capers before using them as they are very salty and their brine has a strong flavour which can overpower the other ingredients in the recipe.

Note

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