Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Hot Fennel Potato Salad
- Ready in: 30 minutes prep
- Serves: 6
- Complexity: medium
This is a creamy, delicious potato salad, inhanced by the addition of fennel.
- 2–5 lbs. red potatoes
- 1 large fennel bulb, thinly sliced
- 1 large yellow onion, sliced
- ⅓ of a large green cabbage, sliced
- ½ garlic bulb, peeled and thinly sliced
- ¼ cup olive oil, divided
- 1 tsp. salt
- ½ tsp. ground black pepper
- salt and pepper to taste
- ½ lb. fully cooked sausage, sliced (optional)
Bring a large pot of water to a boil. Salt the water with approximately 1 tbs. salt per 3 qts. of water. Drizzle or spray the top of the water with oil to help prevent the water from boiling over.
Wash and cube the potatoes (leave the skins on). Add the potatoes to the water, reduce heat to medium-high, and cook potatoes until fork-tender (10–15 minutes). Drain.
While potatoes are cooking, sauté the vegetables with 2 tbs. olive oil, 1 tsp. salt, and ½ tsp. ground black pepper. Cook over medium-high heat until cooked to desired doneness, usually 5–10 minutes. If adding sausage, add at the very end, just to warm up.
Toss the vegetables with the cooked potatoes and remaining 2 tbs. olive oil. Add salt and pepper to taste. Serve hot (or cold, if desired) and enjoy!