Fennel Potato Salad

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

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved