Potato, fennel and olive salad

Name: Potato, fennel and olive salad
Yield: 4 portion(s)
Ingredients: Lettuce leaves; 1 Fennel tuber cut into thin strips; 1 tbsp White wine vinegar; 1.25 dl Small black olives in oil; 2 Large cloves garlic; 3 tbsp Olive oil; 500 g Potatoes, cut into 1 cm pieces

Salads

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Potato, fennel and olive salad

		Lettuce leaves
1		Fennel tuber cut into thin strips
1	tbsp	White wine vinegar
1.25	dl	Small black olives in oil
2		Large cloves garlic
3	tbsp	Olive oil
500	g	Potatoes, cut into 1 cm pieces

Instructions for Potato, fennel and olive salad

To prepare the Potato, fennel and olive salad recipe, please follow these instructions:

Heat the olive oil on a pan over medium heat and simmer the potatoes for 10 minutes, stirring regularly. Add fennel and garlic, stir for 5-10 minutes with frequent stirring until the vegetables are tender. Add olive and vinegar.

serving:
Spread the salad leaves on a dish and pour the salad over them.

Potato, fennel and olive salad

Ingredients for Potato, fennel and olive salad

Instructions for Potato, fennel and olive salad

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