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Potato, Fennel And Olive Relish

A home-style Potato, Fennel And Olive Relish made with White Rose Potato, Olive Oil, White Wine Vinegar, Red Onion, and Pitted Kalamata Olives. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 4 tbsp
• 1 1/2 tbsp
• 1/2 cup
• 2 oz
• 1 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Cook potato in medium pot of boiling salted water until tender, about 30 minutes. Cool potato completely. Peel potato and cut into small dice.

2. 2

   Whisk oil and vinegar in medium bowl to blend.

3. 3

   Add onion and olives; let stand 5 minutes.

4. 4

   Mix in potato, fennel and chopped fronds; toss to blend well.

5. 5

   Season relish generously with salt and pepper. (Can be made 1 day ahead.

6. 6

   Cover and refrigerate.

7. 7

   Let come to room temperature and stir well before serving.)

8. 8

   "http://www.cooking.com/recipes/static/recipe5732.htm"

9. 9

   "3 cups"