Appetizers / Soups / Salads

Potato Salad with Dill and Fennel is for Salad.

Potato Salad with Dill and Fennel takes several minutes to prepare.

Potato Salad with Dill and Fennel takes several minutes to cook.

Potato Salad with Dill and Fennel makes 8 servings.

The ingredients for Potato Salad with Dill and Fennel are:

6 large redskin potatoes
1/2 cup garden fresh peas
1/2 cup good quality light mayonnaise
3/4 cup sour cream or plain yogurt
2 tablespoons minced fennel fronds
2 tablespoons minced fresh dill weed
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons milk
1 cup celery, diced small ( I used fennel, diced)
3 green onions, thinly sliced

Here is how you make Potato Salad with Dill and Fennel:

Steam or boil the potatoes in their jackets in water until fork tender. This could take between 15 and 20 minutes, depending on potato size. While the potatoes are cooking, make the dressing by combining the mayo, sour cream, fennel fronds, dill, lemon juice, salt, pepper and milk. Set aside or refrigerate.A few moments before potatoes are done add garden peas to the boiling water. When the potatoes are done, drain potatoes and peas in a colander and then while still warm but cool enough to handle cut them in small chunks and place in a large mixing bowl. Gently stir in the celery and green onion and then start stirring in the dressing a little at a time.Depending on your potatoes you may not need all of the dressing. You want a nice creamy consistency. If it's too dry, stir in a little more mayonnaise. Refrigerate for at least a few hours and when ready to serve, adjust seasoning with salt and pepper to suit your taste.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Potato Salad with Dill and Fennel is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 222.2

• Total Fat: 4.9 g
• Cholesterol: 0.1 mg
• Sodium: 193.9 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.9 g
• Protein: 6.7 g