MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Salad With Fennel And Chives
 Categories: Potato, Salads
      Yield: 4 Servings
 
      2 lb Small red potatoes
      1 c  Fennel bulb; minced
    1/4 c  Niçoise olives; pitted
    1/4 c  Fresh chives; chopped
      3 tb Olive oil
  1 1/2 tb Fresh lemon juice
      1 ts Dijon mustard
      1    Shallot; minced
    1/2 ts Salt
    1/4 ts Black pepper; freshly ground
      2 tb Fresh tarragon, dill, or
           - basil; chopped
 
  Place the potatoes in a large saucepan with salted water to cover.
  Bring to a boil over medium-high heat and continue to boil until
  tender, about 30 minutes. Drain and cut into halves or quarters,
  depending on the size. Transfer to a large serving bowl and add the
  fennel, olives, and chives. Set aside.
  
  In a small bowl, whisk together the olive oil, lemon juice, mustard,
  shallot, salt, and pepper until blended. Pour the dressing over the
  potato mixture and toss gently to combine. Taste and adjust the
  seasonings. Serve right away or cover tightly and refrigerate until
  ready to serve. When ready to serve, sprinkle on the tarragon and
  toss to combine. This salad will keep in a tightly covered container
  in the refrigerator for up to 3 days.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM