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Fennel Potato Salad

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By Betty Crocker Kitchens
Updated Feb 24, 2010
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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
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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

  • 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.
  • Step 
    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.

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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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