A tasty potato salad with chopped broccoli and fennel, sliced red onion and diced stuffed green olives tossed in ranch dressing and served atop a bed of leaf lettuce, garnished with cherry tomatoes.

Idaho Potato, Broccoli and Fennel Salad

8 large Idaho potatoes (about 4 pounds), well scrubbed, cut into 3/4-inch chunks

1/2 teaspoon salt

4 cups chopped broccoli (about 1 bunch)

2 cups (16 ounces) favorite ranch salad dressing

3 cups chopped fennel (about one large bulb), with core and tops removed

1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)

1/2 cup diced green olives with pimento (optional)

Salt and pepper to taste

Leaf lettuce and cherry tomatoes or sliced tomatoes for garish

1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes.
2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1 to 3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander.
3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired.
4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.

Makes 14 (1 cup) servings.

Recipe and photograph provided courtesy Idaho Potato Commission.