Directions. Fill a large pot with salted water and bring to a boil over high heat. Boil potatoes until tender, about 18 minutes. Meanwhile, make the vinaigrette: In a large bowl, whisk together ...

Heat 1/4 cup of the olive oil in a large saucepan. Add the fennel, onion, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until the fennel is softened, about 8 ...

For the dressing, Yeh uses rice vinegar, a neutral oil, mirin cooking wine, toasted sesame oil, fresh garlic, salt, toasted sesame seeds, and black sesame seeds.

This oil-and-vinegar potato salad is the best of all worlds: quick, easy, and elegant, not to mention delicious. Plus, it can be served alongside a variety of mains.

The classic potato salad ingredients of celery, chives, mayo, sour cream, Dijon mustard and spices form the base of this creamy dressing. In a Korean twist, it’s amped up with chopped kimchi ...

Place the potato salad in the fridge and let it chill for at least 30 minutes before serving. Related: How to Make the Best Corn Fritters, According to Dolly Parton (And Her Sister) ...