As warmer weather arrives, outdoor dining becomes a joy. This vibrant Opperdoezer potato salad pairs perfectly with barbecues, bringing fresh flavors to your table.
Whip up this festive summer salad in just 30 minutes – ideal as a picnic side or satisfying main dish for four.
Recipe for 4 people
Preparation time: 30 minutes
1. Scrub the potatoes well and cut into coarse pieces.
2. Trim the fennel stems.
3. Reserve the fennel greens.
4. Place potatoes, fennel stems, fennel seeds, and salt in a pan; cover halfway with water.
5. Boil potatoes for 10-15 minutes until al dente.
6. Drain, discard stems, and cool.
7. Slice fennel bulb very thinly.
8. Grate zest from scrubbed lemon and squeeze juice.
9. Blend crème fraîche with juice, zest, ¼ watercress, rapeseed oil; season with salt and pepper.
10. Toss potatoes, fennel, and dressing in a large bowl.
11. Fold in remaining watercress and radishes; serve with roast beef on a platter.
Editorial assistant Saskia pairs Opperdoezer Ronde with broccoli for a nutritious twist.
Read also: 3x delicious sweet potato recipes
Recipe and image: Opperdoezer Ronde
