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New Potato Salad with Fennel

Ingredients
  Fennel bulbs 2
  New potatoes 3 Pound, quartered (Tiny Variety, Whole)
  Yellow summer squash 3 Small, sliced 1/4 inch thick
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Coarse grain brown mustard 2 Tablespoon
  Sugar 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green onions 2 , thinly sliced
Directions

1. Cut off and discard upper stalks from fennel bulbs. Remove tough outer layer of bulbs; cut off a thin slice from base. Cut fennel bulbs into thin wedges. In a covered large pot cook potatoes in lightly salted boiling water 7 minutes; add fennel wedges and squash slices. Cook for 1 to 2 minutes more or till potatoes are just tender and fennel is crisp-tender; drain well. Let cool 1 hour.
2. In a screw-top jar combine oil, lemon juice, mustard, sugar, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cover and shake. Add to potato mixture along with green onions, gently tossing to combine. Cover and chill. If desired, serve salad atop watercress, curly endive, or greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Cook Time: 
10 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1591 Calories from Fat 654

% Daily Value*

Total Fat 74 g114%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4190.8 mg174.6%

Total Carbohydrates 211 g70.5%

Dietary Fiber 42.2 g168.9%

Sugars 26.4 g

Protein 24 g48.5%

Vitamin A 55.6% Vitamin C 495%

Calcium 55.5% Iron 36.3%

*Based on a 2000 Calorie diet

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New Potato Salad With Fennel Recipe