I had left over roasted potatoes w/ fennel after last nights dinner. Instead of letting them sit in the refrigerator for a week and then throwing them away, like I normally do with leftovers, I decided to try to make it into a potato salad. I made brisket tonight for dinner and my Grandmother always served potato salad with her brisket so I decided it I would try this out. It worked out perfect and turned out to be an awesome potato salad!!!
Ingredients
1-2 C of left over Roasted Fingerling Potatoes diced
1/2 C Roasted Fennel chopped
1 Green Onion chopped
1 T Course Ground Mustard
2 T Light Hellman's Mayo
Season with salt and pepper
Refrigerate for a couple hours and Enjoy!!!!!
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