Potato: New Potato Salad with Fennel
Source of Recipe
Unknown
Recipe Introduction
Plan ahead…needs to chill at least 3 hours...........
Make-Ahead Tip: Up to 1 day ahead, make salad; cover and chill in refrigerator.
Makes 12 side-dish servings.
2 fennel bulbs
3 pounds whole tiny new potatoes, quartered
3 small yellow summer squash, sliced 1/4-inch thick
1/3 cup olive oil or salad oil
1/3 cup lemon juice
2 tablespoons coarse-grain brown mustard
1 teaspoon sugar
2 cloves garlic, minced
1/8 teaspoon pepper
1/4 cup thinly sliced green onions
Watercress, curly endive, or other greens (optional)
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 new potatoes in boiling, lightly salted water for 7 minutes; add fennel wedges and squash slices. Cook for 1 to 2 minutes more or until potatoes are just tender and fennel is crisp-tender; drain vegetables well. Let cool about 1 hour.
In a screw-top jar combine oil, lemon juice, mustard, sugar, garlic, salt, and pepper. Cover and shake well. Add to potato mixture along with green onion; gently toss to combine. Cover and chill in refrigerator for at least 3 hours.
Serve potato salad on a bed of fresh watercress, curly endive, or other greens, if desired.
Nutrition facts per serving: 181 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 43 mg sodium, 29 g
carbohydrate, 2 g fiber, 3 g protein
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