Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the mayonnaise dressing
- 2/3 cup mayonnaise
- 2 tsps wholegrain mustard
- 2tablespoons dill, finely chopped
- 1 pinch salt
- 1 celery leaves (to garnish)
- 500grams new potatoes, halved
- 1 small fennel bulb, halved, cored and finely sliced
- 2 celery sticks, thinly sliced
- 1 red onion, halved and thinly sliced
- 1 pinch pepper
Nutrition per serving
1180kJ / 280Cal
1180 Kilojoules or 280 Calories
14% of daily energy intake*
Protein
5.0grams
Fat
16.4grams
Carbs
26.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the potatoes in a large saucepan of salted boiling water for 10-15 minutes or until tender.
Step 2 of 3
Meanwhile, combine the fennel, celery and onion in a large, shallow bowl. To make the dressing, mix all the ingredients together in a small bowl and season to taste with salt and pepper.
Step 3 of 3
Drain the potatoes, rinse under cold running water, then drain again. Add the potatoes to the salad. Add the dressing and toss until well coated. Garnish with celery leaves or dill sprigs, if liked, before serving.
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