An easy one-pot potato salad recipe where Wensleydale and fennel get along like a house on fire. This is a boiled dinner done right.
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Serves
4
Baby Potato
Fennel
Lemon
Wensleydale
Fresh Mint
Fresh Parsley
Salted Butter
Salt
Black Pepper
Olive Oil
Serves
4
Baby Potato
Fennel
Lemon
Wensleydale
Fresh Mint
Fresh Parsley
Salted Butter
Salt
Black Pepper
Olive Oil
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Step 1.
Fill a pot with heavily salted water and get it on a good roiling boil.
Step 2.
Halve your potatoes. Roughly chop your fennel, you want it to be chunky. Zest half of your lemons and chop the zest into little bite-sized pieces.
Step 3.
Add the fennel, potatoes, and lemon zest to the pan of boiling water and boil for 12 minutes. While your potatoes are cooking, finely chop the mint and parsley.
Step 4.
Once the potatoes are cooked, drain the mixture and add the potatoes, fennel, and lemon zest back to the pan.
Step 5.
Add in your butter and your chopped mint and parsley – reserving a bit for serving later. Roughly crumble in three-quarters of your Wensleydale with your hands into the pot. Add a big glug of olive oil into the pan with plenty of salt and pepper.
Step 6.
Mix everything in the pot until the butter has melted and then whack the lid back and let it sit for 5 mins so the cheese gets all nice and melted.
Step 7.
Serve onto plates and top with a bit more fresh parsley and mint and grate over the remaining Wensleydale and a good drizzle of olive oil.
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Notes (1)
H
Hannah W.
4 months ago
Surely the herb amount is off?
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