Directions:
- Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
- While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
- Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 819.42 Kcal (3431 kJ) | ||
| Calories from fat | 532.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.15g | 91% | |
|---|---|---|---|
| Sodium | 127.55mg | 5% | |
| Potassium | 2086.37mg | 44% | |
| Total Carbs | 65.23g | 22% | |
| Sugars | 7.64g | 31% | |
| Dietary Fiber | 11.38g | 46% | |
| Protein | 7.56g | 15% | |
| Vitamin C | 161.6mg | 269% | |
| Vitamin A | 3mg | 99% | |
| Iron | 54.7mg | 304% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 119.04 Kcal (498 kJ) | ||
| Calories from fat | 77.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 91% | |
|---|---|---|---|
| Sodium | 18.53mg | 5% | |
| Potassium | 303.1mg | 44% | |
| Total Carbs | 9.48g | 22% | |
| Sugars | 1.11g | 31% | |
| Dietary Fiber | 1.65g | 46% | |
| Protein | 1.1g | 15% | |
| Vitamin C | 23.5mg | 269% | |
| Vitamin A | 0.4mg | 99% | |
| Iron | 7.9mg | 304% | |
| Calcium | 14.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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