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Piquant Potato Salad with Fennel

This recipe is for a vegetarian potato salad with dressing.

ingredients

200ml (7 fl oz) vegetable juice
2 tbsp apple cider vinegar
2 medium garlic cloves, crushed
1 dsp lemon juice
1 good grinding of black pepper
1 good pinch of salt

for the salad

1 lb (450 g) potatoes, cooked in skins, peeled and cubed
1 medium bulb fennel, finely chopped (save the green fennel tops for a garnish)
4 spring onions, finely chopped
3 tsp fresh basil, or 1 tsp dried
2 tbsp parsley, finely chopped

method

to make the dressing

1. Put all the dressing ingredients into a jar with a screw top lid.

2. Shake well and leave for at least 12 hours to allow the flavour to develop.

3. Strain the dressing over the potato salad mixture (see below) and stir carefully.

4. Garnish with the fennel tops and parsley.

to make the potato salad mixture

1. Leave the potatoes until cold.

2. Mix all the ingredients together, except the fennel tops and the parsley.

3. Chill well before serving.

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