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Fennel Potato Salad

Fennel Potato Salad
  • Prep 45 min
  • Total 2 hr 45 min
  • Ingredients 11
  • Servings 16

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

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

Steps

Hide Images
  • 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

  • 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 Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
150mg
6%
Potassium
340mg
10%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
6%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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