Courgette, fennel and potato salad

Table of contents

Courgette, Fennel and Potato Salad

This Courgette, Fennel and Potato Salad is a refreshing and vibrant dish that combines the earthy flavors of potatoes with the crispness of courgettes and the aromatic notes of fennel. Perfect for a light lunch or as a side dish, this salad is dressed with a zesty lemon vinaigrette that enhances its fresh flavors. It’s a delightful way to enjoy seasonal produce and is sure to impress at any gathering.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

500g new potatoes, halved
2 medium courgettes, thinly sliced
1 fennel bulb, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh dill, for garnish

Instructions

Boil the potatoes in a large pot of salted water for about 15-20 minutes, or until tender. Drain and set aside to cool slightly.
Prepare the courgettes and fennel by slicing them thinly. Use a mandoline for even slices if available.
Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl to make the dressing.
Toss the cooled potatoes, courgettes, and fennel in a large bowl with the dressing until well coated.
Garnish with fresh dill before serving.

Additional Notes

For a creamier texture, add a dollop of Greek yogurt to the dressing. You can also substitute dill with parsley or mint for a different flavor profile. This salad can be served warm or chilled, making it versatile for any season.