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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Servings 16

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ingredients 11
Prep Time 45 min
Total Time 2 hr 45 min

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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Directions

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.

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;