I love making this fennel potato salad because it mixes warm, tender potatoes with crunchy vegetables and a creamy dressing. It’s a refreshing, satisfying side dish for any meal.
Level: Easy
Total Time: 2 hours 20 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Yield: 16 servings
I enjoy preparing this salad since it brings together the soft texture of red new potatoes and the crisp, fresh flavor of fennel. It’s simple to make, and the gentle taste of fennel really brightens up the dish. Whether you’re serving it at a family dinner or a picnic, this salad always adds a lovely, unique touch.
Description
This salad features boiled red new potatoes, hard-boiled eggs, and fresh vegetables like fennel, celery, and onion. I toss them in a tangy mayonnaise dressing with a hint of Dijon mustard and vinegar. The process is straightforward: boil the potatoes until they’re just tender, mix them gently with the other ingredients, and let the salad chill so the flavors blend perfectly. The result is a dish that’s creamy, crunchy, and full of bright, balanced flavors.
Ingredients
• 10 red new potatoes, sliced
• 4 hard-boiled eggs, chopped
• 1 fennel bulb, including stalks and leaves, sliced
• 1/2 cup celery, sliced
• 1/4 cup onion, chopped
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1 tablespoon white vinegar
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon black pepper
Directions
- Boil the Potatoes:
o Place the sliced potatoes in a medium saucepan and cover them with cold water.
o Bring to a boil over medium heat and cook for about 10 minutes. The potatoes should be firm yet tender. Avoid overcooking to keep their shape.
o Remove the pan from the heat, drain the water, and let the potatoes cool for 10 minutes. - Mix the Salad:
o In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, sliced fennel, celery, and chopped onion.
o In a smaller bowl, whisk together the mayonnaise, Dijon mustard, chopped chives, white vinegar, granulated sugar, and black pepper until the mixture is smooth.
o Pour the dressing over the potato mixture and gently toss to coat all the ingredients. Be careful while mixing as the warm potatoes can break apart easily. - Chill and Serve:
o Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to blend.
o Once chilled, stir the salad gently before serving.
Process Details
• Boiling the Potatoes: I ensure that the potatoes are cooked just enough so that they remain firm and hold their shape. This is important for a good texture in the salad.
• Slicing the Fennel: I use both the crunchy stalks and the delicate fronds of the fennel to add layers of flavor and a hint of sweetness.
• Mixing the Dressing: Whisking the dressing ingredients well before adding them to the salad helps distribute the tangy and sweet flavors evenly.
Tips for Success
• Use Uniform Potatoes: Choose potatoes that are similar in size so they cook evenly.
• Cool Before Mixing: Let the potatoes cool a bit to prevent them from breaking apart when you toss them with the dressing.
• Taste as You Go: Adjust the seasoning if needed before chilling the salad.
• Gentle Mixing: Mix slowly to keep the potato slices intact.
Serving Ideas
• As a Side Dish: Serve this salad with grilled chicken, fish, or your favorite meat for a complete meal.
• For Picnics: It’s an ideal dish for outdoor gatherings and picnics because it tastes best when served cold.
• Light Lunch: Enjoy it as a healthy, filling lunch alongside a fresh green salad.
Nutrition Info (Approximate per Serving)
• Calories: 200
• Fat: 15 grams
• Carbohydrates: 18 grams
• Protein: 6 grams
I believe this fennel potato salad is a delightful mix of flavors and textures that makes any meal more interesting. Its creamy dressing, tender potatoes, and crisp vegetables come together beautifully, and the simple preparation means you can enjoy a fresh, tasty dish without much fuss. I hope you have fun making and sharing it with your loved ones!
