Potato Salad With Cipollini Onions, Olives and Fenn

Name: Potato Salad With Cipollini Onions, Olives and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 garlic cloves, thinly sliced; 1 12 lbs baby yukon gold potatoes, peeled and halved; 12 lb cipollini onion, peeled; ⅛ teaspoon red pepper flakes; 1 cup store low sodium chicken broth; coarse salt; fresh ground pepper; 1 tablespoon white wine vinegar; 1 teaspoon white wine vinegar; ½ cup picholine olive, pitted; 1 small fennel bulb, very thinly sliced; ½ cup fresh flat leaf parsley; 1 cup parmesan cheese, shaved

Servings: persons

3 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
1 12 lbs baby yukon gold potatoes, peeled and halved
12 lb cipollini onion, peeled
⅛ teaspoon red pepper flakes
1 cup store low sodium chicken broth
coarse salt
fresh ground pepper
1 tablespoon white wine vinegar
1 teaspoon white wine vinegar
½ cup picholine olive, pitted
1 small fennel bulb, very thinly sliced
½ cup fresh flat leaf parsley
1 cup parmesan cheese, shaved

1
Heat a medium skillet over medium-high heat.
2
Add oil and garlic, and cook for 2 minutes.
3
Add potatoes, onion and red pepper flakes.
4
Cook until onions are golden, about 7 minutes.
5
Add stock, and season with salt and pepper.
6
Bring to a simmer, cover and cook until potatoes and onions are tender, about 10 minutes.
7
Remove potatoes and onions with a slotted spoon.
8
Reserve 1/2 cup cookin liquid.
9
Combine reserved liquid, vinegar, 1/2 teaspoons salt, and pepper.
10
Pour over warm potatoes and onions,.
11
Stir in olives, and let cool completely.
12
Add fennel and parsley and combine.
13
Season with salt and pepper.

956

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 garlic cloves, thinly sliced, 1 12 lbs baby yukon gold potatoes, peeled and halved, 12 lb cipollini onion, peeled, and more.

Yes, Potato Salad With Cipollini Onions, Olives and Fennel 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.

That's it — enjoy your meal!

Potato Salad With Cipollini Onions, Olives and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions