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🍽️ Fresh potato salad with fennel, walnut, cucumber and gherkin

316 kcal · 30 min · 4 servings

Fresh potato salad with fennel, walnut, cucumber and gherkin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Cook the potatoes for about 25 minutes until they are soft.
  4. 4. Drain the water and shock the potatoes with cold water.
  5. 5. Let the potatoes steam until they have cooled down.
  6. 6. Rinse the orange under hot water.
  7. 7. Grate the orange peel finely.
  8. 8. Halve the orange and squeeze out the juice.
  9. 9. Mix the orange juice with the grated peel, olive oil, vinegar, mustard and honey.
  10. 10. Season the sauce with salt and pepper.
  11. 11. Slice the cooled potatoes.
  12. 12. Pour the dressing sauce over the slices in a bowl.
  13. 13. Let the salad marinate for about 30 minutes.
  14. 14. Wash the fennel thoroughly.
  15. 15. Pluck off the fine fennel fronds and set them aside.
  16. 16. Halve the fennel bulb.
  17. 17. Trim the hard core at the bottom thinly.
  18. 18. Shred or slice the fennel into very thin strips.
  19. 19. Place the fennel strips in a bowl and salt them lightly.
  20. 20. Chop the plucked fennel fronds coarsely.
  21. 21. Halve the cucumber.
  22. 22. Slice the cucumber into thin slices.
  23. 23. Drain the gherkins in a sieve.
  24. 24. Dice the gherkins into fine cubes.
  25. 25. Add the fennel, cucumber slices and gherkin cubes to the potatoes.
  26. 26. Mix all ingredients well together.
  27. 27. Chop the walnut kernels coarsely.
  28. 28. Wash the dill and shake it dry.
  29. 29. Chop the dill finely.
  30. 30. Sprinkle the walnut kernels, fennel fronds and dill over the salad.
  31. 31. Taste the salad again and adjust with salt and pepper.
  32. 32. Enjoy your meal!

Nutrition per serving