Lunch: Roasted Potato and Fennel Salad

Try Paula's Roasted Potato and Fennel Salad for a fresh take on potato salad

Ingredients

2 fennel bulbs, cut into 1-inch chunks
1 (5 lb) bag red potatoes, cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper, ground
1/2 cup mayonnaise
3 tablespoons fresh chives, minced
1 tablespoon fresh parsley, minced

Instructions

Preheat the oven to 425 °F. Line a rimmed baking sheet with aluminum foil.
Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes.
Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.

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