Fennel and Potato Salad with Orange Vinaigrette

Fennel and Potato Salad with Orange Vinaigrette

Purely Purple

Elevate your standard salad with citrus, fennel, and pomegranate seeds. Let the rich hues of Purely Purple Little Potatoes really shine in this vibrant dish.


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Purely Purple

Purely Purple

Where To Buy


Preheat oven to 425 °F.

Add potatoes to a large pot and cover with water. Add salt and orange zest, then bring to a boil. Cook for 15 minutes or until potatoes are fork tender. Drain, and set aside in a bowl.

Toss fennel with olive oil and place on a parchment-lined baking sheet. Bake for 20 minutes, turning halfway through.

Make the Dressing: whisk together shallot, orange zest, orange juice, Dijon, honey, vinegar, oil, salt, and pepper.

Once potatoes are cooked drain and toss with half of the dressing. Let sit for five minutes.

To plate, place fennel with citrus segments and potatoes. Drizzle with more dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds and flaked sea salt if desired.

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