MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Salad With Fennel And Chives
Categories: Potato, Salads
Yield: 4 Servings

2 lb Small red potatoes
1 c Fennel bulb; minced
1/4 c Nicoise olives; pitted
1/4 c Fresh chives; chopped
3 tb Olive oil
1 1/2 tb Fresh lemon juice
1 ts Dijon mustard
1 Shallot; minced
1/2 ts Salt
1/4 ts Black pepper; freshly ground
2 tb Fresh tarragon, dill, or
- basil; chopped

Place the potatoes in a large saucepan with salted water to cover.
Bring to a boil over medium-high heat and continue to boil until
tender, about 30 minutes. Drain and cut into halves or quarters,
depending on the size. Transfer to a large serving bowl and add the
fennel, olives, and chives. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, mustard,
shallot, salt, and pepper until blended. Pour the dressing over the
potato mixture and toss gently to combine. Taste and adjust the
seasonings. Serve right away or cover tightly and refrigerate until
ready to serve. When ready to serve, sprinkle on the tarragon and
toss to combine. This salad will keep in a tightly covered container
in the refrigerator for up to 3 days.

Recipe by Vegan Planet by Robin Robertson

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