Mustard Fennel Potato Salad

Mustard Fennel Potato Salad
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Fresh fennel enhances the mustard in this potato salad recipe.
20 min
Prep Time
1:35
Total Time
10 servings

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 for dressing
1/2 cup
sliced green onions

Dressing

1/2 cup
sour cream
1/3 cup
light mayonnaise
1 tablespoon
reserved chopped fresh fennel top**
3 tablespoons
spicy brown mustard
 
*Substitute 1 cup sliced celery.
** Substitute 1/4 teaspoon crushed fennel seed.

Directions

  1. Bring 4 cups water to a full boil in 3-quart saucepan; add potatoes. Cook over high heat 12-15 minutes or until potatoes are tender. Drain. Place into bowl.
  2. Combine vinegar, hot water, bouillon granules and pepper in another bowl; stir until bouillon is dissolved. Pour over potatoes; toss to coat. Let stand 10 minutes.
  3. Combine all dressing ingredients in another bowl. Add to potatoes with fennel and green onions; gently stir to coat. Cover; refrigerate 1 hour to blend flavors.

Recipe Tips

Nutrition Facts (1 serving)

Calories
100
Cholesterol
10mg
Carbohydrates
12g
Protein
2g
Fat
4.5g
Sodium
140mg
Dietary Fiber
1g

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