Parslied Potato Salad Recipe

Name: Parslied Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds new potatoes, peeled and quartered; 2 red onions, peeled and shaved; 4 bulbs fennel, thinly sliced; 1 cup chopped parsley; 1 1/2 tablespoons of orange zest; Salt and freshly ground black pepper to taste; 1 cup extra-virgin olive oil; ⅓ cup cider vinegar; 2 tablespoons Dijon mustard; 4 cloves garlic, minced; 1 tablespoon salt; 12-ounce can anchovy fillets, plus their packing oil; 3 bunches fresh Italian parsley

Servings: persons

10 pounds new potatoes, peeled and quartered
2 red onions, peeled and shaved
4 bulbs fennel, thinly sliced
1 cup chopped parsley
1 1/2 tablespoons of orange zest
Salt and freshly ground black pepper to taste
1 cup extra-virgin olive oil
⅓ cup cider vinegar
2 tablespoons Dijon mustard
4 cloves garlic, minced
1 tablespoon salt
12-ounce can anchovy fillets, plus their packing oil
3 bunches fresh Italian parsley

1
Cook the potatoes in salted boiling water until tender, about 10 minutes.
2
Drain.
3
Put onions, fennel, parsley and zest in a large serving bowl.
4
Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds.
5
Add the Italian parsley incrementally and process until liquefied and bright green.
6
When the potatoes are cool, add them to the other vegetables.
7
Pour on the dressing and blend well.
8
(Salad and dressing can be made a day ahead.)

4140

kcal

Calories

362

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 pounds new potatoes, peeled and quartered, 2 red onions, peeled and shaved, 4 bulbs fennel, thinly sliced, 1 cup chopped parsley, and more.

Yes, Parslied Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parslied Potato Salad

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