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Potato, Fennel and Orange Salad

Potato salad is a classic. Orange and fennel are mates. And they all work oh-so-well together, this little Ménage à Troi. It's a sure-fire way to bring new life to a standard potato salad leave behind some of the hangovers from the old salad, like mayonnaise. Choose light. Choose Zesty. Choose Fragrant. Choose healthy.


1.5kg Agria or other yellowy/starchy potatoes

1 Bulb of Fennel, including stalks and tips, finely sliced, tips set aside.

1 Red Onion, finely sliced

2 Tsp Crushed Garlic

2 Oranges

Olive Oil




Preheat the oven to 190 C

Skin on and washed, cube the potatoes. Boil well-salted water in a large pot, and boil the potatoes for five minutes. Drain the potatoes.

On an oven tray, toss the potatoes in salt, pepper, garlic and a few lugs of olive oil. Get them nice and coated, then bang them in the oven for 20 minutes.

After 20 minutes, they should be soft and browning. Throw the fennel in on top and wilt/brown those slightly. Once they've softened, take them out of the oven, transfer to a mixing bowl. Zest the skin of 1 orange over the potatoes, add the fennel tips, and with the juice of both the oranges and the sliced red onion. Toss it all together, maybe with another splash of olive oil and a grind of salt and pepper to taste.



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