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Warm Potato And Fennel Salad

salads, vegetables, potatoes

1 pound large new potatoes (about 2)
2 navel oranges
4 cups thinly sliced fennel (about 1 bulb)
18 black olives; pitted and halved
2 tablespoons chopped chives or green onions
1 can (6 oz) tuna, drained; broken into chunks
2 tablespoons chopped fennel fronds
----Dressing----
1/4 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon Mustard
1/4 teaspoon salt
pinch pepper

Peel and cut potatoes into 1-inch chunks. In saucepan of boiling salted water, cook potatoes, covered, for 15 to 20 minutes or until tender. Drain and transfer to salad bowl. Meanwhile, peel and slice oranges. Set 4 slices aside for garnish; cut remaining slices into quarters. Dressing: Whisk together oil, vinegar, mustard, salt and pepper. Add to potatoes along with fennel, olives and chives; toss to coat. Add tuna and orange quarters; gently toss to combine. Serve garnished with fennel fronds and reserved orange slices.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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