Fennel Potato Salad

By MJH

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

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.