Roasted Potato and Fennel Salad

1. 1

   Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.

2. 2

   Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl.

3. 3

   Spread the mixture in a single layer on the prepared baking sheet.

4. 4

   Bake until the potatoes are tender and lightly browned, about 25 minutes.

5. 5

   Cool, about 30 minutes.

6. 6

   Combine the mayonnaise, chives and parsley in a large bowl.

7. 7

   Add the cooled potato mixture, tossing gently to combine.

8. 8

   Serve immediately, or cover and chill up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.