Saffron Potato, Pear and Fennel Salad

Name: Saffron Potato, Pear and Fennel Salad
Yield: Serves 4
Ingredients: 350 g (12 oz) waxy potatoes, preferably La Ratte or Charlotte; 1 tablespoon sherry vinegar; A good pinch of saffron strands; 2 tablespoons walnut oil; 1 large, ripe Conference pear; 2 fennel bulbs; 4 tablespoons olive oil; Salt and freshly ground black pepper; 2 tablespoons honey

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Sliced raw fennel has a wonderful aroma and adds a good crunch to potato salads. Serve with grilled fish for a light lunch.

Ingredients

350 g (12 oz) waxy potatoes, preferably La Ratte or Charlotte
2

Side dish
Lunch
Gluten-free
Vegetarian

Method

Cook the potatoes in their skins in boiling salted water until just tender, then drain well and leave until cool enough to handle. Peel the potatoes, cut them into slices 5mm (¼ in) thick and place in a large bowl.

Whisk together all the ingredients for the dressing, pour it over the potatoes and toss well. Season to taste and leave for about 30 minutes.

Slice the fennel very th