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
Preparation
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.
