French Potato Salad with Fennel, Tomato, and Olives

Name: French Potato Salad with Fennel, Tomato, and Olives
Cuisine: Europe, French
Ingredients: 2 pounds, small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices; 2 tablespoons, table salt; 1 medium clove, garlic, peeled and threaded on skewer; 1 1/2 tablespoons, champagne vinegar or white wine vinegar; 2 teaspoons, Dijon mustard; 1/4 cup, olive oil; 1/2 teaspoon, ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 3 tablespoon, minced fresh parsley leaves; 1 bulb, fennel; 1 , medium tomato (about 6 ounces), peeled, seeded, and diced medium; 1/4 cup, black olives (oil-cured), pitted and quartered

Side Dishes
Europe
French
Fruits & Vegetables
Vegetables
Potatoes
Vegetarian
Salads
4th of July

Appears in Cook's Illustrated July/August 2002

Does your French potato salad recipe yield mangled bits of potatoes that taste dull and underseasoned? We set out in search of something better.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 as a side dish

TIME 45 minutes

French Potato Salad with Fennel, Tomato, and Olives

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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