Home » Salads » Creamy Potato Fennel & Egg Salad
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Ref: 348
Heading: Salads
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep

   800 g  New potatoes cooked & chopped
   4 Eggs hard boiled shelled & sliced
   20 g  Fresh parsley chopped
   20 g  Fresh tarragon stalks removed & chopped
   2 g  Celery stick grated
   1 Fennel bulb trimmed & finely sliced
  Dressing
   100 g  Cream cheese
   50 g  Mayonnaise
   1 tsp  Dijon mustard
   1 tsp  White wine vinegar
   1/2 tsp  Garlic clove pureed or finely grated
   1/2 tsp  Salt
   1/2 tsp  Black pepper freshly ground
  Garnish
   2 Spring onions chopped
   8 cherry tomatoes cut in half

Method

  Step 1
Boil potatoes in salted water until tender, 15 to 20 mins, 10 mins before the end add eggs to hard boil, allow to cool & chop potatoes in small cubes & egg in quarters.
  Step 2
Mix the dressing ingredients with a whisk in a bowl, then add grated celery, fennel, & the herbs, cooled potatoes, egg & carefully mix all together, tip mixture into a serving bowl.
  Step 3
Place on tomato halves & garnish.

Suggestion & Tips

Excellent with crusty bread.
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