Fennel Potato Salad
By MJH
Rate this recipe
4.8/5
(6 Votes)
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
Details
Preparation time 45mins
Cooking time 165mins
Adapted from pillsbury.com
Preparation
Step 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.
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.
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