Filter
Reset
Sort ByRelevance
Catherine Parnell-Proulx
Potato fennel salad with eggs and tarragon mayonnaise
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the potatoes into small square cubes and put them with water and salt. Cook them al dente and pour them off. Let them spread spread out on a flat dish.
-
In the meantime, cut the fennel in four and cut the pieces into thin strips. Stir in the mayonnaise with the vinegar and tarragon.
-
Spoon the potato, fennel, eggs, mayonnaise and chives carefully and season to taste with salt and pepper. Leave the salad covered for another half an hour to taste.
Blogs that might be interesting
-
23 minLunchfresh white asparagus, petit beurre bread, medium sized egg, salted butter, mayonnaise, dijon mustard, lemon juice, smoked salmon, cress,fast eggs benedict with asparagus and salmon -
35 minLunchbread, chicken broth tablet, mushrooms, butter, lean bacon cubes, flour, Red wine, salt and pepper, vinegar, Eggs, parsley,poached eggs in red wine sauce -
25 minLunchchicken bouillon, pak choi, ginger powder (djahé), cucumber, Chinese coal, coconut milk, bean sprouts, shrimp, sambal oelek, lemon juice, smoked chicken fillet, fresh coriander, flat leaf parsley,thai soup with chicken and prawns -
25 minLunchRed pepper, onion, thick yogurt, garlic, finely chopped chives, salt, sunflower oil, shawarma meat, baguette,baguette shawarma with garlic yogurt
Nutrition
285Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs5% DV16g
Fiber0% DV0g
Loved it