Title: Winter Potato Salad with Fresh Fennel
Categories: Salads, And, Dressings
Yield: 6 Servings

4 md Smooth-skinned potatoes
(about 2 lbs)
1/4 c Sherry wine vinegar
1 Clove garlic -- minced or
Pressed
1 ts Salt
1 ts Sugar
1/4 ts Ground allspice
1/4 ts Whole white or black
Peppercorns -- coarsely
Crushed
1/3 c Salad oil
1/4 c Onion -- finely chopped
1 c Fresh fennel -- thinly
Sliced

1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes
and slice them about 1/4 inch thick. (You should have about 6 cups.) Place
in a large bowl.

2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar,
allspice, and peppercorns. Using a whisk or fork, gradually beat in oil
until well combined.

3. Pour about half of the dressing over potatoes. Add onion and mix
lightly. Cover and refrigerate for at least 2 hours (or as long as over
night, if you wish).

4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.

Recipe By : the California Culinary Academy

From: Date: 05/29

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip