Mustard Fennel Potato Salad

Mustard Fennel Potato Salad

Fresh fennel enhances the mustard in this potato salad recipe.

20 min.prep time 1:35total time
10 servings
0 Ratings

Ingredients

Salad

4 cups small new red potatoes, cubed 1-inch
1 tablespoon cider vinegar
1 tablespoon hot water
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon pepper
1 bulb (1 cup) coarsely chopped fresh fennel, reserve top (weed) for dressing*
1/2 cup sliced green onions

Dressing

1/3 cup light mayonnaise
1 tablespoon reserved chopped fresh fennel weed**
3 tablespoons spicy brown mustard

Directions

Bring 4 cups water to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are tender (12 to 15 minutes). Drain. Place in large bowl.

Stir together vinegar, hot water, bouillon granules and pepper in small bowl until bouillon is dissolved. Pour over potatoes; toss to coat. Let stand 10 minutes.

Meanwhile, stir together all dressing ingredients in medium bowl. Add to potatoes with fennel and green onions; gently stir to coat. Cover; refrigerate 1 hour to blend flavors.

*Substitute 1 cup sliced celery.

** Substitute 1/4 teaspoon crushed fennel seed.

Nutrition Facts (1 serving)

Calories: 90

Fat: 2.5g

Cholesterol: 5mg

Sodium: 160mg

Carbohydrates: 15g

Dietary Fiber: 2g

Protein: 2g

Recipe #8632©1997Land O'Lakes, Inc.

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