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
-
20 minLunchmarinated artichoke hearts, ciabattas, gorgonzola, fresh basil, olive oil,panini with artichoke hearts
-
12 minLunchroasted peppers, fresh basil, Twents dark wholemeal bread, fresh cream cheese natural, chorizo,wholegrain toast with fresh cream cheese and chorizo
-
10 minLunchWhite bread, Corn bread, honey, goat cheese, red apple, fresh thyme,apple-goat cheese toast
-
20 minLunchQuinoa, turkey fillet, sunflower oil, root, fresh red cabbages, chilled edamame soybeans, vegetable oil, liquid honey, soy sauce, sesame oil, unroasted almonds, mild sprout, Sesame seed,rainbow quinoa salad with grilled turkey and almonds from dafne skippers
Nutrition
285Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs5% DV16g
Fiber0% DV0g
Loved it