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 - 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.
Print Recipe

Yield: 14- 1 cup servings
Calories: 280
Sugar: 3g
Sodium: 480mg
Fat: 18g
Fiber: 4g
Protein: 4g
Cholesterol: 10mg

Share this Recipe