Parslied Potato Salad

Ingredients

• 10 pounds new potatoes, peeled and quartered
• 2 red onions, peeled and shaved
• 4 bulbs fennel, thinly sliced
• 1 cup chopped parsley
• 1 ½ tablespoons of orange zest
• Salt and freshly ground black pepper to taste

For the dressing:

• 1 cup extra-virgin olive oil
• ⅓ cup cider vinegar
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 1 tablespoon salt
• 12-ounce can anchovy fillets, plus their packing oil
• 3 bunches fresh Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (25 servings)

    266 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 11 milligrams cholesterol; 828 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

25 servings

Preparation

1. Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)

About 20 minutes