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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Red-skinned new potatoes - (16 to 18) - scrubbed

  2. 1/2 cup 73g / 2.6oz Diced (1/4") fennel bulb

  3. 3 Scallions - thinly sliced

  4. On the diagonal

  5. 1/3 cup 48g / 1.7oz Chopped fennel ferns - plus

  6. 1 tablespoon 15ml Chopped fennel ferns

  7. 1/2 cup 118ml Mayonnaise

  8. 1/2 cup 118ml Sour cream

  9. (or nonfat plain yogurt)

  10. Salt - to taste

  11. Coarsely-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour.

  2. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns.

  3. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

  4. This recipe yields 8 servings.

  5. Nutritional Analysis Per Serving: 210 calories , 16g carbohydrates, 3g protein, 14g fat, 15mg cholesterol.

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