French Potato Salad With Fennel Vinaigrette #5fix

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 20 ounces simply potatoes diced potatoes with onion
• 1 fennel bulb, with top leaves attached
• 3/4 cup olive oil, and vineger dressing plus one extra tablespoon
• 12 ounces cooked lobster meat, diced
• 2 extra-large hard-cooked eggs, diced

Recipe

• 1 cook potatoes in a lightly greased skillet, according to package directions, until tender. cool slightly and add to a salad bowl.
• 2 cut fennel bulb in half, then dice. discard stalks and chop 2 tablespoons of feathery tops. fold into potatoes, add lobster and combine.
• 3 heat vinaigrette in a small saucepan to a high simmer. remove from heat. add fennel tops. pour half the vinaigrette over potato salad. toss gently until coated. arrange eggs over top. drizzle with remaining vinaigrette. serve warm.