Potato Salad with Fennel
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.0
- Total Fat: 20.7 g
- Cholesterol: 123.6 mg
- Sodium: 358.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.7 g
- Protein: 6.3 g
View full nutritional breakdown of Potato Salad with Fennel calories by ingredient
Number of Servings: 8
Ingredients
-
7 cups diced steamed potatoes
1/4 bulb or 1/2 cup finely chopped fresh fennel
4 hard boiled eggs
2/3 cup Lemonaise or mayonnaise
1/3 cup sour cream
1/2 cup chopped onion
2 dill pickles, diced
1 teaspoon garlic powder
1 teaspoon smoked paprika
Juice from one lime
Juice from one lemon
Directions
Steam the potatoes for 20-30 minutes until done, let them cool. (The amount of potatoes you end up with will depend on the potatoes you use, this recipe used red potatoes, approximately 10 medium sized to yeild 7 cups diced.)
Bring eggs to a boil in a large saucepan, shut them off as soon as they boil, cover and let them sit for 6 minutes, then drain and rinse them so they stop cooking.
Dice the onion, fennel bulb, and pickles and put them in a large bowl. Add the spices.
Mix the sour cream, Lemonaise, Lemon and Lime juice and mix with the spices and onion.
Dice the potatoes and eggs and add them to the large bowl with the dressing, and stir.
Number of Servings: 8
Recipe submitted by SparkPeople user NAYARI.
Bring eggs to a boil in a large saucepan, shut them off as soon as they boil, cover and let them sit for 6 minutes, then drain and rinse them so they stop cooking.
Dice the onion, fennel bulb, and pickles and put them in a large bowl. Add the spices.
Mix the sour cream, Lemonaise, Lemon and Lime juice and mix with the spices and onion.
Dice the potatoes and eggs and add them to the large bowl with the dressing, and stir.
Number of Servings: 8
Recipe submitted by SparkPeople user NAYARI.