Name: Potato, fennel and caper salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 kilogram potatoes, chopped coarsely; 1 (550g) large fennel bulb; 2 tablespoon drained baby capers, rinsed; 1/3 cup (80ml) mustard dressing

Ingredients

1 kilogram potatoes, chopped coarsely

1 (550g) large fennel bulb

2 tablespoon drained baby capers, rinsed

1/3 cup (80ml) mustard dressing

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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Ingredients

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