How To Make Potato Salad With Fennel, Olives, and Capers

Without complicating things, let's go with Wikipedia: Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany from where it spread widely throughout Europe and later to European colonies.

Africans consumed more of sweet potatoes in the pasts. Check the recipe for this one below:

1 pound new potatoes
1 fennel bulb, sliced thin
2 cloves garlic, mined
1 tablespoon capers, drained
½ cup pitted kalamata olives, sliced
¼ cup extra virgin olive oil
2 tablespoons rice vinegar
1 teaspoon lemon zest
1 tablespoon paprika
Salt and freshly ground black pepper, to taste

Place potatoes in a Dutch oven or large pot and cover with cold water. Bring the water to the boil and cook potatoes until just tender when pierced with a fork. Drain and let potatoes cool for 5 minutes.

Turn potatoes out into a large bowl. Using a sharp knife, rough cut the potatoes into chunks. While the potatoes are still hot, pour over the olive oil and rice vinegar. Add the fennel, garlic, capers and olives; toss to combine. Season with salt and pepper to taste.