This bright and tangy potato salad pairs wonderfully with the ham. We prefer buttery Castelvetrano olives if you can find them. Potato Salad shows up at practically every Southern feast, whether it is a homecoming at church with dozens of food-laden tables, a Memorial Day family reunion with your favorite family recipes, or an outdoor barbecue with pulled pork, brisket, and fixings. It is also a staple at most Easter dinners, at home alongside glazed hams, green bean casseroles, and homemade yeast rolls. Traditionalists love a creamy, mayonnaise based potato salad, seasoned with salt and pepper and any combination of the following: pickle relish, celery, boiled eggs, onions, mustard, bacon, etc. The list of potato salad ingredients is varied, yet everyone believes her tried-and-true recipe is the best. If you are ready for a new twist on potato salad, however, try this delicious New Potato and Fennel Salad. This fresh tasting salad has no mayonnaise at all, but gets a bright and tangy taste from fennel and green olives. Baby red potatoes hold their shape nicely and, along with the green olives, add pretty coloring to the salad. This can be made up to a day ahead, allowing you to get a jump start on your meal plans.
Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham
New Potato and Fennel Salad Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.