It's summertime, so there's always room on the table for a potato salad. Whether it's with burgers or hotdogs roasted over a campfire, this smoky and fresh salad is the perfect match.
Shaved fennel, bacon and potato salad
1 bulb fennel, thinly sliced
1/2 red onion, thinly sliced
3 cups PC multi-coloured baby potatoes, halved, boiled and chilled
1/2 cup dried cranberries
4 tbsp PC aioli creamy garlic sauce
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
2 tsp lemon zest
1 tsp ground black pepper
In a large bowl, add first 5 ingredients and mix gently with a spoon. Let chill in fridge until ready to serve.
To make the dressing, place remaining ingredients in a small bowl and whisk to combine.
When ready to serve, pour dressing over salad and toss gently until well-coated.
Serve immediately.
- Yield:
- Serves 4-5
- Prep Time:
- 20 minutes
Recipe Source:
