Fresh fennel enhances the mustard in this potato salad recipe.
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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
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.
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.
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.
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.
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