Italian Potato Salad With Wild Fennel, Capers, and Olives
Italians love to eat potato salad during the summer, and they are usually dressed with an abundance of chopped fresh herbs and extra virgin olive oil.For my potato salads, though, I like to give the opportunity to a single aromatic herb to shine through. In this case, I’m using wild fennel, teamed up with capers and Taggiasche olives to enhance the Mediterranean vibe of the dish.
