Old MacDonald's Potato Box Recipes
Purple Potato Salad with Dilled Fennel Vinaigrette Ingredients 3 pounds assorted new potatoes (purple, red or white), cut in 1-inch cubes 1/2 pound sugar snap peas (about 2 cups), cut in half diagonally 1 can (2.2 ounces) sliced black olives 1/2 cup chopped red onion 1/2 cup chopped celeriac or celery 1/3 cup olive oil 3 tablespoons white wine vinegar 2 teaspoons Dill Weed 2 1/2 teaspoons OLD BAY Seasoning 1 teaspoon Fennel Seed , lightly toasted* and crushed 1/2 teaspoon Ground Mustard Directions Boil potatoes in water 5-6 minutes. Add snap peas; boil 2 additional minutes. Drain potatoes and rinse with cold water. 2. Combine potatoes and peas with olives, onion and celeriac in a large bowl. 3. Mix remaining ingredients in a small bowl; add to vegetables and toss. Chill. * To toast seeds: Heat a small skillet over medium heat 2 minutes. Add fennel seeds and toast, shaking pan constantly until seeds darken slightly and are fragrant (about 1 minute). Remove seeds from skillet immediately. Allow to cool.

Old MacDonald's Potato Box Recipes

Purple Potato Salad with Dilled Fennel Vinaigrette

Ingredients

3 pounds assorted new potatoes (purple, red or white), cut in 1-inch cubes
1/2 pound sugar snap peas (about 2 cups), cut in half diagonally
1 can (2.2 ounces) sliced black olives
1/2 cup chopped red onion
1/2 cup chopped celeriac or celery
1/3 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons Dill Weed
2 1/2 teaspoons OLD BAY Seasoning
1 teaspoon Fennel Seed , lightly toasted* and crushed
1/2 teaspoon Ground Mustard

Directions

Boil potatoes in water 5-6 minutes. Add snap peas; boil 2 additional minutes. Drain potatoes and rinse with cold water.

2. Combine potatoes and peas with olives, onion and celeriac in a large bowl.

3. Mix remaining ingredients in a small bowl; add to vegetables and toss. Chill.

* To toast seeds: Heat a small skillet over medium heat 2 minutes. Add fennel seeds and toast, shaking pan constantly until seeds darken slightly and are fragrant (about 1 minute). Remove seeds from skillet immediately. Allow to cool.