Grilled Potato Fennel Salad With Herb Buttermilk Dressing Recipes

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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

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

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