{ Roasted Fennel & Potato Salad }


I love fennel! I love roasted potatoes! I love potato salad! Here is my take on a dairy free potato salad with fennel, green onions and an apple cider and mustard vinaigrette!

{ ingredients }

  • 10-12 small potatoes, chopped (you can use redskin, or I used a bag of mixed potatoes from the farmers market with redskin, yellow and purple)
  • 2 Tbs. EVOO
  • 1 fennel bulb, sliced
  • 4 green onions, sliced


  • 6 Tbs. apple cider vinegar
  • 4 Tbs. dijon mustard
  • 2 Tbs. fennel leaves, chopped
  • 1 shallot, diced
  • 1/4 cup coconut oil (liquid – or you can use EVOO)
  • Salt and pepper to taste

{ directions }

  1. Preheat oven to 400ºF.
  2. Toss potatoes and fennel with oil and place on baking sheet. Bake for about 25 minutes, until potatoes are cooked crispy (and before the fennel is burnt).
  3. While potatoes cook, mix all dressing ingredients well.
  4. When potatoes are tender, remove for oven and let cool for five minutes, and then combine with the dressing and add in the green onion.
  5. Serve warm or cold.
  6. Enjoy! Yum!

Makes 6 servings.

{ Keep Cooking in Love & Light! }



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