Now that the temperatures are getting better, we can eat outside more often. This Opperdoezer potato salad is perfect for the barbecue.
You can put this festive, summery salad on the table in no time at all; perfect as a side dish for a summer picnic or as a meal salad!
Recipe for 4 people
Preparation time:30 minutes
1. Scrub the potatoes well and cut them into coarse pieces.
2. Cut the stems of the fennel.
3. Keep the fennel greens aside.
4. Put the potatoes with the fennel stems, the fennel seeds and some salt in a pan and fill it halfway with water.
5. Boil the potatoes in 10-15 minutes until al dente.
6. Drain, remove the fennel stems and let cool.
7. Cut the fennel bulb into very thin slices.
8. Grate the zest of the well-scrubbed lemon and squeeze out the juice.
9. Puree the crème frache with the juice and zest, ¼ of the watercress, the rapeseed oil and season with salt and pepper.
10. Mix the potatoes, fennel and dressing in a large bowl.
11. Stir in the rest of the watercress and radishes and serve with the roast beef on a large platter.
Editorial assistant Saskia also went with the Opperdoezer Ronde and served the potatoes with broccoli.
Read also:3x delicious sweet potato recipes
Recipe and image:Opperdoezer Ronde
