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Mustard Fennel Potato Salad
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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.

How to make

  1. STEP 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. STEP 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. STEP 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.

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