FALL POTATO SALAD, a simple and tasty side dish with seasonal ingredients, light and delicious with pumpkin, broccoli, and fennel.
Why give up a dish that is usually made in the summer when you can make a delicious version with seasonal vegetables? The fall potato salad with pumpkin, broccoli, and fennel is just as good as the summer one.
The fall potato salad is a great dish to serve for lunch or dinner to accompany both meat and fish, but it can become a delicious main course with the addition of proteins like aged cheeses or chicken strips or tuna or mackerel or shrimp.
Join me in the kitchen today, there’s fall potato salad.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 14 oz potatoes
- 10.5 oz pumpkin
- 1 fennel
- 7 oz broccoli
- 1 oz black olives
Steps
Clean all the vegetables, peel the potatoes, cut them into chunks and put them in a pot with water.
If you want, you can also add broccoli florets and pumpkin cubes.
Then, boil the potatoes and separately the broccoli.
Cook the pumpkin in a pan or with the air fryer, a drizzle of oil, at 375°F for 15 minutes.
Cut the fennel into pieces or slices, as you prefer.
When the vegetables are cooked and cold, place them in a bowl, season with oil and salt, add the olives and mix.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
FALL SALAD
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FAQ (Questions and Answers) FALL POTATO SALAD
Can I prepare the potato salad in advance?
Absolutely! You can prepare it the day before and keep it in the fridge, take it out at least 30 minutes before serving.
What ingredients can I add?
You can add beetroot, sun-dried tomatoes in oil, feta, mackerel, tuna, precooked chickpeas, shrimp, chicken.
Can I add vinegar for seasoning?
Absolutely! Vinegar or lemon juice will be perfect.
