STREAMING NOW: Chuck's Week Off

Potato Salad With Cipollini Onions, Olives and Fennel

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“This is another great tasting potato salad, with a different flavor, I just love this one, the flavor of the olives is really good.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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