Mitzismezze · Recipes

Fennel, Potato and Lemon salad

A simple, fresh potato salad which is gluten-free and vegan.


200g of new potatoes

2 fennel bulbs, thinly sliced

100g of pitted green olives

2 tbsps. of freshly chopped parsley

1 tsp. of ground sumac

sea salt and pepper

4 tbsps. of extra virgin olive oil

1 tsp. of whole grain mustard

juice of 1 lemon


Cook the potatoes in a pan of boiling water for 10-15 minutes until tender. Remove from the heat, drain and let cool. When they are cool enough to handle, cut them in half and put in a serving bowl. Add the fennel, olives and parsley. Whisk together the lemon juice, extra virigin olive oil and mustard for the dressing in a small bowl and pour it over the salad. Sprinkle with the sumac and season well with salt and pepper. Toss together and serve immediately.

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