Bronze Leaf Potato Salad


i've got more bronze leaf fennel than i know what to do with. and that's not a complaint. 

i love this stuff. just brushing past this herb when i'm at the garden releases an intensely sweet
anise scent. i harvested a massive bunch this morning for a great potato salad. its basically just
a fennel dressing / pesto of sorts with some spuds. and it can be tossed together before your
water even comes to a boil. here's how:

boil your potatoes in lightly salted water until tender. while that's going, toss the following into
 a food processor: a ton of fennel fronds, parsley, garlic, pumpkin seeds, olive oil, apple cider
vinegar, pickle juice, salt, and pepper. toss the cooked (but still hot) potatoes into this dressing /
pesto. mix it up well and add in some thinly sliced onion and a few capers. a few pinches of some crushed red pepper wouldn't hurt. maybe a little more pickle juice if needed. chill and serve.




sunidhi said...

Hi, It looks yummy and mouthwatering.i tried this at home , my family and lid loved it. Thanks for this good posting.Your description is very nice any one can follow easily.
All the best keep posting..........

lechow said...

love. love. love. the pickle juice takes it over the top!

Jesi Passepartout said...

There is a huge fennel plant down the street from my apartment here in Seattle. I'll have to go forage it sometime. As of now it is producing wonderfully aromatic seeds!