New Potato Salad with Fennel
- 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. Makes 12 side-dish servings.
From the Test Kitchen
Up to 1 day ahead, make salad; cover and chill in refrigerator.
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.