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Potato Salad With Cipollini Onions, Olives, And Fennel

Photo: Martha Stewart


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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

1 1/2 pounds baby Yukon Gold potatoes, peeled and halved

1/2 pound cipollini onions, peeled

1/8 teaspoon red-pepper flakes

1 cup homemade or store-bought low-sodium chicken stock

Coarse salt and freshly ground pepper

1 tablespoon plus 1 teaspoon white-wine vinegar

1/2 cup picholine olives, pitted (2 1/2 ounces)

1 small fennel bulb, very thinly sliced

1/2 cup fresh flat-leaf parsley

1 ounce parmesan cheese, shaved (1 cup)

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