New Potato Salad with Fennel

The addition of fennel and summer squash gives an extra flavor punch to classic potato salad. This recipe serves 12, making it perfect for a summertime potluck gathering.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 8 mins to 9 mins
  • Cool: 1 hr

New Potato Salad with Fennel

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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.
  2. 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.
  3. 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.
  4. Serve potato salad on a bed of fresh watercress, curly endive, or other greens, if desired. Makes 12 side-dish servings.

From the Test Kitchen

Up to 1 day ahead, make salad; cover and chill in refrigerator.

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Nutrition Facts (New Potato Salad with Fennel)

  • Per serving:
  • 181 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 142 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
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