FENNEL POTATO SALAD

Fennel Potato Salad image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h45m

Yield 16

Number Of Ingredients 11

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Ingredients

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
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:

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.
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 Facts : Calories 160, Carbohydrate 10 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g