Fennel and Kipfler Potato Salad

10 Kipfler potatoes, peeled
50ml Olive oil
Dash of red wine
15-20 Olives
1 Fennel, shaved finely

Method:

Cut potatoes in half and roast until cooked. While the potatoes are still hot add the olive oil, red wine and olives and mix around on the roasting pan. Shave the fennel finely and add to the pan, serve immediately.

Ingredients from:

• Organic Feast
• Wollombi Olive Oil
• Mill Creek Wines, Draytons Wines, or Kurrajong Winery
• Pokolbin Olives
• Young District Produce