Ingredients For Fennel Potato Salad

  • 10 red new potatoes, sliced
  • 4 hard-boiled eggs
  • 1 fennel bulb with stalks and leaves, sliced
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1 cup mayonnaise
  • 2 tbs. Dijon mustard
  • 1 tbs. chopped fresh chives
  • 1 tbs. white vinegar
  • 1/2 tsp. granulated sugar
  • 1/4 tsp. black pepper

Step By Step Directions: Fennel Potato Salad

1 In a saucepan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 10 minutes or until the potatoes are tender. The potatoes need to be firm but tender. Do not overcook the potatoes. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 10 minutes.

2 In a large bowl, add the potatoes, hard-boiled eggs, fennel, celery, and onion. In a small bowl, add the mayonnaise, Dijon mustard, chives, white vinegar, granulated sugar, and black pepper. Whisk until well combined and pour over the potatoes. Gently toss until combined. Be careful when mixing the salad as the potatoes are warm and will fall apart. Cover the bowl and refrigerate at least 2 hours before serving.

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