Idaho® Potato, Broccoli and Fennel Salad

Idaho® Potato, Broccoli and Fennel Salad

Yield: 14- 1 cup servings
Calories: 280
Sugar: 3g
Sodium: 480mg
Fat: 18g
Fiber: 4g
Protein: 4g
Cholesterol: 10mg

Ingredients:

Directions:

  1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes.
  2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1 - 3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander.
  3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired.
  4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.