Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.