New Potatoes with Leeks and Fennel

1. 1

   Scrub potatoes, and place in pot of water to cover.

2. 2

   Bring to a boil over medium heat, and cook potatoes until tender.

3. 3

   Remove from heat, drain, and, when cool enough to handle, cut into eighths.

4. 4

   Place chickpeas, leeks and diced fennel bulb in large bowl.

5. 5

   Add potatoes and raisins.

6. 6

   Combine soy mayonnaise, lime juice, garlic and thyme leaves, and stir until well combined.

7. 7

   Pour over vegetables, and toss to cover well.

8. 8

   Season with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.