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Ingredients
| red potatoes: 10 (sliced) |
| eggs: 4 (hard-cooked) |
| celery (chopped): 1/2 cup (sliced) |
| fennel (sliced): 1/2 cup (chopped) |
| onions (chopped): 1/4 cup (chopped) |
| lowfat plain yogurt: 1/2 cup |
| Dijon mustard: 2 Tbl |
| chives (chopped): 1 Tbl (chopped) |
| distilled vinegar: 1 Tbl |
| granulated sugar: 1/2 tsp |
| black pepper: 1/4 tsp |
Fennel Potato Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
- In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.