New Potato, Fennel and Radish Salad


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You'll love the unique taste of this healthy salad with a lemon and olive oil dressing.

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Serving Size / Yield

4 servings


  • 2 fennel bulbs
  • 3 radishes
  • 1 lb. new potatoes, washed, not peeled
  • 4 Tbs. extra virgin olive oil
  • 6 Tbs. lemon juice, freshly squeezed
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper

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Wash the fennel, remove the stalks and outer leaves and slice the bulb in half then slice thinly. Roughly chop the fennel leaves. Wash the radishes and remove the leaves. Thinly slice each radish. Mix together the olive oil and lemon juice. Cook the potatoes in salted boiling water for 15-20 minutes until tender, drain, then mix with the fennel and radish and dressing

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