Fennel Potato Salad

Calorie.Less.Cooking's picture

Dec. 02, 2011


For salad
New red potatoes 10 , sliced (Unpeeled)
Hard cooked eggs
Sliced celery 1/2 Cup (8 tbs)
Fennel bulb 1/2 Cup (8 tbs) , chopped (Reserve Tops For Garnish)
Chopped onion 1/4 Cup (4 tbs)
For dressing
Plain low fat yogurt
Dijon mustard 2 Tablespoon
Fresh chives 1 Tablespoon , chopped
White vinegar 1 Tablespoon
Sugar 1/2 Teaspoon
Pepper 1/4 Teaspoon



1) Take a large saucepan and boil water in it. Cook sliced potatoes in it until fork tender. Drain and set aside.

2) Chop 3 eggs and reserve the remaining 1 for later.

3) Take a large bowl and combine together chopped eggs, warm potatoes, onion, fennel and celery. Toss well.

4) Take a small bowl and combine together all the dressing ingredients in it. Blend nicely.

5) Pour dressing over salad and toss gently. Cover and refrigerate for about 1-2 hours or until chilled.


6) Slice the remaining 1 egg just before serving.

7) Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 212Calories from Fat 33

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 55 mg2.29%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet