Fennel Potato Salad Recipe

closeup of potato salad in a wooden bowl

5 from 3 votes

Fennel Potato Salad is creamy, flavorful, and so easy to make! It features ingredients like new red potatoes, crunchy fennel, green onions, fresh dill weed, and a creamy potato salad dressing.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 488kcal

Author: Lyuba Brooke

Ingredients

2 1/2 lbs new red potatoes
1 medium fennel
1/2 red onion
2 stalks of scallions (green onion)
2 tbsp minced fresh dill weed

Potato Salad Dressing:

1 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
1 garlic clove
1 - 1 1/2 tbsp white granulated sugar
1/8-1/4 tsp black pepper to taste
salt to taste

US Customary - Metric

Instructions

Rinse potatoes and place them in a pot (do not cut the potatoes!). Fill the pot with cold water, making sure potatoes are covered.
Add a generous amount of salt to the water. Cook potatoes in salted, simmering water (over medium heat) until fork tender but not falling apart. Drain off the water and cool potatoes completely before cutting.
Cut potatoes half or quarters (depending on the size) and add to a large mixing bowl.
To cut fennel: Place the white fennel on its side on the cutting board and cut off the green shoots close to the white bulb. Cut the fennel bulb in half, lengthwise. Place the bulb half cut side down and slice it across, thinly, like you would an onion. Discard the root.
Note: you can use the fennel shoots to flavor the water while cooking potatoes. Just add 2-3 stalks.
Slice red onion thinly, chop scallions, and mince dill weed. Combine vegetables and potatoes in a mixing bowl, season with some salt, and mix with the dressing until evenly coated.
You can choose to serve this potato salad still warm or cold.
If you want to serve it cold, don't add the dressing to the salad but refrigerate both separately. Mix the potato salad with the dressing right before serving. This will help keep the fennel and onions crisp. (Note: cut the onions and fennel only about 2 hours before serving or it will start to get wilt.)

Notes

Make Ahead: cook potatoes, cool them, and mix with fennel, celery, onion, and dill weed. Whisk together potato salad dressing as well. Refrigerate the dressing and potato salad separately. Then mix the dressing and salad together just before serving. This will help keep the fennel and scallions crisp.

Storing: Store the potato salad in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.

Nutrition