Potato, Red Pepper & Fennel Salad

Makes 6 servings

Ingredients

• 1 1/2 lbs small (1 1/2-inch) red potatoes
• 1/2 fennel bulb, with fronds
• 3 T white wine vinegar
• 1/4 C extra-virgin olive oil
• 1 large red bell pepper, cut into 1/2-inch pieces
• Salt and black pepper

Directions

1. Simmer potatoes in salted water to cover by 1 inch in large saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into 8 wedges.
2. While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Remove core and cut bulb into 1/2-inch pieces.
3. 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 black pepper.

recipe from: The Arizona Republic, 8/01/04