Egg and fennel potato salad
How to make Egg and fennel potato salad recipe - Salade de pomme de terre oeuf et fenouil recette
Serves 4
Put 4 eggs in a saucepan, cover with water, bring to a boil, and then simmer for 10 minutes. Cook 9oz (250g) new potatoes in lightly salted boiling water for 15-20 minutes until soft; drain.
Drizzle olive oil over the potatoes while they are still hot, and season with salt and pepper.
Mix in a handful of fresh flat-leaf parsley, finely chopped, and 1 fennel bulb, trimmed and finely chopped. Shell and quarter the hard-boiled eggs, and add to the potato salad. Serve immediately.
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| Egg and fennel potato salad |
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