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Roasted Potato and Fennel Salad

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12



  • 2 fennel bulbs, cut into 1-inch chunks
  • 1 (5 lb) bag red potatoes, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 3 tablespoons fresh chives, minced
  • 1 tablespoon fresh parsley, minced


Preheat the oven to 425 °F. Line a rimmed baking sheet with aluminum foil.

Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes.

Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.

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