Old MacDonald's Potato Box Recipes
Roasted Potato Salad Ingredients 2 pounds Yukon Gold potatoes 8 ounces extra virgin olive oil 1 bunch Celery hearts with leafy tops 1 Fennel bulb with fronds 2 tablespoons Cider Vinegar 1 teaspoon Dijon mustard 1 tablespoon Fennel seeds, toasted Salt to taste Black Pepper to taste Directions Preheat oven to 450 degrees. Cut potatoes into quarters and bring to a simmer in salted water. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 oz extra virgin olive oil and season with salt and pepper. Place in a single layer on a roasting pan, cook for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned. While potatoes are roasting, "shave" the fennel using a mandoline or the slicer side of a box grater. Thinly slice celery stalks and tops. Place in large mixing bowl. Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt. Whisk in the remaining extra virgin olive oil gradually, fold in fennel seeds and season with salt and pepper. Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to vinaigrette bowl, top with shaved celery and fennel and toss.

Old MacDonald's Potato Box Recipes

Roasted Potato Salad

Ingredients

2 pounds Yukon Gold potatoes
8 ounces extra virgin olive oil
1 bunch Celery hearts with leafy tops
1 Fennel bulb with fronds
2 tablespoons Cider Vinegar
1 teaspoon Dijon mustard
1 tablespoon Fennel seeds, toasted
Salt to taste
Black Pepper to taste

Directions

Preheat oven to 450 degrees. Cut potatoes into quarters and bring to a simmer in salted water. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 oz extra virgin olive oil and season with salt and pepper. Place in a single layer on a roasting pan, cook for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.

While potatoes are roasting, "shave" the fennel using a mandoline or the slicer side of a box grater. Thinly slice celery stalks and tops. Place in large mixing bowl.

Make the vinaigrette:
In a large bowl, whisk together the Dijon mustard, vinegar, and salt. Whisk in the remaining extra virgin olive oil gradually, fold in fennel seeds and season with salt and pepper.

Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to vinaigrette bowl, top with shaved celery and fennel and toss.