Grilled Potato Fennel Salad With Herb Buttermilk Dressing Food

FENNEL POTATO SALAD

Fennel Potato Salad image

Lowfat yogurt replaces mayonnaise in the dressing for this salad. It's from the Garden Fresh Salad cookbook. Note: Chill time is 1 to 2 hours.

Provided by CJAY8248

Categories Potato

Time 30m

Yield 5 cups salad, 10 serving(s)

Number Of Ingredients 11

Ingredients

8 -10 red potatoes, sliced
4 eggs, hard-cooked
1/2 cup celery, sliced
1/2 cup fennel, chopped
1/4 cup onion, chopped
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon fresh chives, chopped
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper

Steps:

In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.

Nutrition Facts : Calories 166.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 85.3, Sodium 86.9, Carbohydrate 29.5, Fiber 3.3, Sugar 3.3, Protein 6.6

FENNEL POTATO SALAD

Fennel Potato Salad image

For a little fancier take on potato salad, try this version featuring aromatic fennel and a Dijon-based dressing.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h45m

Yield 16

Number Of Ingredients 11

Ingredients

8 to 10 new red potatoes (about 1 1/2 lb), sliced
4 hard-cooked eggs
1 medium bulb fennel with stalks and leaves, cored, sliced
1/2 cup sliced celery
1/4 cup chopped onion
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper

Steps:

In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

Nutrition Facts : Calories 160, Carbohydrate 10 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

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