Fennel Potato Salad

For a little fancier take on potato salad, try this version featuring aromatic fennel and a Dijon–based dressing.

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  • prep time 45 min
  • total time 2 hr 45 min
  • ingredients 11
  • servings 16
 

Ingredients

Salad

8
to 10 new red potatoes (about 1 1/2 lb), sliced
4
hard-cooked eggs
1
medium bulb fennel with stalks and leaves, cored, sliced
1/2
cup sliced celery
1/4
cup chopped onion

Dressing

1
cup mayonnaise or salad dressing
2
tablespoons Dijon mustard
1
tablespoon chopped fresh chives
1
tablespoon white vinegar
1/2
teaspoon sugar
1/4
teaspoon pepper

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LOCATION

Steps

  • 1 In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
  • 2 In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.
  • 1 In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
  • 2 In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

EXPERT TIPS

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Expert Tips

Florence fennel, with its broad, bulbous base, celery-like stems and bright green feathery foliage, is the type found in the produce section and used in this salad.

Plain or lemon yogurt can be substituted for the mayonnaise.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
150mg
150%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
2%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.