Lunch: Fennel Potato Salad
For a little fancier take on potato salad, try this version featuring aromatic fennel and a Dijon–based dressing.
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
Instructions
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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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
