Boiled potato and fennel salad is a complete, very delicious vegan recipe! Try it alongside grilled dishes — you'll love it.

Ingredients:

3 medium potatoes

2 stalks of celery (green)

1 cup fresh fennel (fronds)

1 white onion

Sweet pickled cucumbers

Dressing:

3 tablespoons mayonnaise

1 tablespoon olive oil

3 tablespoons Qareesh cheese (or cottage-style cheese)

1 tablespoon mustard

Lemon juice

Preparation:

Wash the potatoes, boil them, and cut them into pieces to your preferred size.

Finely chop the celery stalks.

Also wash the sweet pickles well, finely chop them, and add them to the salad mix.

Wash the fennel (fronds), pat dry, and chop finely.

Slice the white onion into wedges and soak it in cold water for 15 minutes to mellow its sharpness.

Now prepare the dressing:

Place the mayonnaise in a deep bowl and mix it with the cheese.

Add mustard to taste along with about 2 tablespoons lemon juice.

You can skip adding salt in this recipe because Qareesh cheese is salty.

Add black pepper to taste.

Mix the dressing well, pour it over the salad ingredients, and refrigerate until served chilled.

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Boiled Potato Salad with Fennel

Prep checklist