French Potato Salad With Fennel Vinaigrette #5FIX

1. 1

   Cook potatoes in a lightly greased skillet, according to package directions, until tender.

2. 2

   Cool slightly and add to a salad bowl.

3. 3

   Cut fennel bulb in half, then dice.

4. 4

   Discard stalks and chop 2 tablespoons of feathery tops.

5. 5

   Fold into potatoes, add lobster and combine.

6. 6

   Heat vinaigrette in a small saucepan to a high simmer.

7. 7

   Remove from heat.

8. 8

   Add fennel tops.

9. 9

   Pour half the vinaigrette over potato salad.

10. 10

    Toss gently until coated.

11. 11

    Arrange eggs over top.

12. 12

    Drizzle with remaining vinaigrette.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.