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
-
40 minLunchshallots, onion, garlic, leeks, celery, parsley, tomatoes, Mussels, olive oil, cod fillets, salt and freshly ground pepper, butter, peppercorns, White wine, saffron, pernod,North Sea cod with mussels -
75 minLunchsplit pea, meat broth tablet, shoulder Chops, sauerkraut bacon, leeks, celeriac, potato, smoked sausage, celeriac,snert basic recipe -
20 minLuncholive oil, butter, Red onion, garlic, Brown sugar, honey, balsamic vinegar, soy sauce, ketjapmarinademanis, hard goat cheese, flat leaf parsley, flour, flour, cayenne pepper, butter, Parmesan cheese,red onion slices -
20 minLunchtortilla wrap, peanut butter, chili sauce, roast beef (meat products), mixed leaf lettuce, winter carrot, orange, Red pepper, Red onion, fresh coriander, olive oil,wrap with roast beef and orange salsa
Nutrition
285Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs5% DV16g
Fiber0% DV0g
Loved it