Potato, Red Pepper, and Fennel Salad

1. 1

   Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes.

2. 2

   Drain and rinse under cold water.

3. 3

   When cool enough to handle, cut each potato into eighths.

4. 4

   While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons.

5. 5

   Core bulb and cut into 1/2-inch pieces.

6. 6

   Whisk together vinegar, oil, and salt and pepper to taste in a large bowl.

7. 7

   Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.