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Saffron Potato, Pear and Fennel Salad
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
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 2
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
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