Chilled Fennel Potato Salad

This is an alternative to the ubiquitous mayonaise-based potato salad you see everywhere, and considerably less calorie-rich.
3 cups Potatoes, boiled (don’t overcook–they should still be firm) cubed, doused in ice water, drained and set aside.

Half bunch of Fennel leaf, chopped in Cuisinart
Juice of 3 small juice limes
2 crushed cloves of garlic
dash of salt
Teaspoon of tabasco
dash of crushed pepper

Mix all ingredients, chill. Serve.

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