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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This comes from an old Pillsbury cookbook. A bit different potato salad for a barbecue, Ingredients:
8 to 10 new red potatoes, sliced |
4 hard cooked eggs, sliced or diced |
1/2 cup celery, sliced |
1/2 cup fennel, diced |
1/4 cup red onion, diced |
1/2 cup plain yogurt |
2 tablespoons dijon mustard |
1 tablespoon fresh chives, chopped |
1 tablespoon white vinegar |
1/2 teaspoon granulated sugar |
1/4 teaspoon ground black pepper |
salt to taste |
Directions:
1. Cook potatoes in boiling salted water just until tender. Drain and cool slightly.
2. In large bowl, combine warm potaitoes, eggs, celery, fennel and red onion.
3. In smaller bowl, whisk together remaining ingredients.
4. Pour over salad and toss gently.
5. Cover and chill several hours.
6. Garnish with fennel fronds before serving if desired.
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