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 minLuncholive oil, onion, paprika, garlic, breakfast bacon, Red pepper, yellow bell pepper, brown lentils, orange lentils, tomato cubes, vegetable stock, chicken bouillon, leaf parsley,Lentil Soup With Bacon Bits -
20 minLunchtraditional olive oil, grilled eggplant, mesclun salad, smoked salmon pieces, honny cress, yoghurt dressing,citymoms honnysalad -
20 minLunchMozzarella, bread, milk, Eggs, anchovy fillets, dried oregano, flour, extra virgin olive oil,mozzarella in carrozza -
30 minLunchRed lentils, onions, clove, winter carrot, garlic, bay leaf, fresh parsley, thyme, salt and pepper, bacon strips, Dijon mustard, wine vinegar, oil, fresh chives,lentil salad
Nutrition
285Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs5% DV16g
Fiber0% DV0g
Loved it