Warm Potato Salad

A fantastic salad for dinner, this potato salad is warm, satisfying, and light at the same time. It is smooth and rich with sour cream; wonderfully infused with the fragrance and tang of lemon and herbs and the textural contrast of crunchy celery and the velvety mouthful of potato chunks. Suffer from less guilt for indulging in sour cream by leaving the potato skins on. Aside from adding a lot of fiber to your diet, it does add a wonderful earthy, potato-ey flavor to the dish.



Warm Potato Salad

4 pcs. Large potatoes, cooked through and cut into 1.5 inch cubes
1 stalk Celery, minced
½ c. Fennel stalks and fronds, sliced into thin medallions
½ pc. Onion minced
1 T. Garlic, minced
½ pc. Lemon, juiced
2 t. Lemon zest
1 c. Sour cream
1 T. Whole grain mustard
2 t. Black pepper
2 t. Salt
1 t. Oregano
1 t. Parsley
1 t. Olive oil

Sauté the onion and the garlic in olive oil. Add the sour cream, lemon juice, lemon zest, mustard, black pepper, and oregano. Heat through. Add the fennel stalks and fronds and the potato cubes. Warm through. Take the pot off the heat and add the celery pieces. Season the salad with salt, to taste. Serve.

Fennel-Coriander Salad with Orange Dressing

Spring is here! When the weather gets warmer, my flesh and bones don’t feel as vulnerable and consequently, I do not have the need to constantly feed on rich stews and massive portions of hot food. Less time is spent in front of the stove and more time is spent lying in the sun enjoying the breeze. Since I still need to eat, salads are the perfect quick fixes for these gloriously lazy first days of spring.

Fennel salads are perfect to break into the season with. Fennel is filling, delicious, low calorie, low GI, nutritious, rich in fiber and great for detoxing. It is cheap at this time ~ only $0.99 for a fresh bulb that makes 4 substantial servings. It has a wonderful crisp texture and a very refreshing flavor. You can cook it, too; but to celebrate the end of winter, I will keep it cool and raw in a salad.


Fennel-Coriander Salad with Orange Dressing

1 bulb Fennel, sliced crosswise thinly
½ c. Coriander leaves, roughly chopped
1 T. Orange marmalade
3 T. Olive oil
1 t. Salt
1 t. Black pepper

Mix the last four ingredients thoroughly in a big container. Toss in the fennel and coriander. Ready!