French Potato Salad With Fennel Vinaigrette #5FIX

Name: French Potato Salad With Fennel Vinaigrette #5FIX
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5-6 serving(s)
Ingredients: 20 ounces Simply Potatoes Diced Potatoes with Onion; 1 fennel bulb, with top leaves attached; 3/4 cup olive oil, and vineger dressing plus one extra tablespoon; 12 ounces cooked lobster meat, diced; 2 extra-large hard-cooked eggs, diced

Submitted by copperskillet

"5-Ingredient Fix Contest Entry. Quickly-cooked diced potatoes and a warm vinaigrette combine with the anise-y crunch of bright fennel in a main course salad . It's easy to put together and loaded with flavor. Instead of oil-and-vinegar bottled dressing, try bottled raspberry vinaigrette as an alternate. Both are great."

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Ready In:: 25mins
Ingredients:: 5
Serves:: 5-6

ingredients

20 ounces Simply Potatoes Diced Potatoes with Onion
1 fennel bulb, with top leaves attached
³⁄₄ cup olive oil, and vineger dressing plus one extra tablespoon
12 ounces cooked lobster meat, diced
2 extra-large hard-cooked eggs, diced

directions

Cook potatoes in a lightly greased skillet, according to package directions, until tender. Cool slightly and add to a salad bowl.
Cut fennel bulb in half, then dice. Discard stalks and chop 2 tablespoons of feathery tops. Fold into potatoes, add lobster and combine.
Heat vinaigrette in a small saucepan to a high simmer. Remove from heat. Add fennel tops. Pour half the vinaigrette over potato salad. Toss gently until coated. Arrange eggs over top. Drizzle with remaining vinaigrette. Serve warm.