Fennel Potato Salad

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

Minutes

Total Time

2:45

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Tip
Plain or lemon yogurt can be substituted for the mayonnaise.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 150mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    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.