For a little fancier take on potato salad, try this version featuring aromatic fennel and a Dijon–based dressing.
Fennel Potato Salad
- Prep Time 45 min
- Total 2 hr 45 min
- Servings 16
- Ingredients 11
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
Instructions
-
Step1In 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.
-
Step2In 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
160
Calories
12g
Total Fat
3g
Protein
10g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 110
- 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
1/2Tips from the Betty Crocker Kitchens
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