It’s August and time for another Recipe ReDux ! This month’s theme: Most Memorial Vacation Meal.
Please share the story behind a hard-to-forget-dish and then share the recipe showing how you made the dish healthier.
Instantly, I thought of summer bbq’s on the cape and delicious potato salads. You know the ones I’m talking about – from local hole-in-the-wall summer shacks filled with sour cream, small pieces of celery and TONS of mayo!!!
Memories of pasta summer vacations filled my mind…
This new take on potato salad is not only healthier but is FILLED with color and will instantly become a favorite in your home!
Lemon Fennel Potato Salad
2 lbs. new potatoes
2 fennel bulbs, thinly chopped
4 cloves garlic, mined
lemon olives(found at Whole Foods), sliced in half
1/2 jar capers, drained
pint cherry tomatoes, sliced in half
4 tbsp. rice vinegar
1 tsp. lemon zest
salt and pepper, to taste
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced, about 12-18 minutes, depending on size. When potatoes have cooled enough to touch, slice in half.
In a large bowl- add fennel, garlic, olives, capers, cherry tomatoes and potatoes. Mix. Add rice vinegar, salt and pepper to taste. Enjoy!
I can’t wait to see what the other ReDuxers put together this month!