Fennel Radish Potato Salad 

This is a side great for summer thanks to its minimal cooking time. This dish has more protein and much less fat then typical potato salad thanks to using greek yogurt as a base for the dressing. So I would say this is pretty much guilt free! I found it went great over a bed of baby arugula. The sweetness of the salad went well with the tartness of the greens. 

Want to use every part of the fennel plant? Save the long, tough green stems for using to make home made vegetable broth! The flavor is sweet and in broth fairly subtle.

This is a dish where it tastes best after sitting in the fridge for an hour

Total time: 20 minutes 

This recipe is for a half batch and serves 4

(I liked it so much I made a second batch with the remaining ingredients I had) 

Ingredients: 

Half a fennel bulb 

2 medium red russt potatoes   

1/2 bunch radishes

For the dressing: 

1/2 cup greek yogurt (I used fat free, but you could also use 2%)

1 heaping Tablespoon miracle whip or mayo 

1 Tablespoon honey 

Pepper 

Salt 

About 2 Tablespoons chopped greens (the parts that looks like dill)

1 Tablespoon lemon juice 

Method: 

1—Bring enough lightly salted water to cover potatoes to a boil in a small pot. Chop potatoes into 1 inch cubes and add cubes to the water. Cook until a fork can be inserted easily, after about 7 minutes. 

2—While potatoes are cooking, chop fennel cross wise into pieces that resemble the ones in the picture. They should look like little “U”s and be about 1/8 of an inch in thickness. A mandoline slicer can help with this. Either mandolin or slice the radishes as thin as possible. 

3—Add cooked potato, radish and fennel to a large bowl. Add dressing ingredients and toss until all the ingredients are well mixed. 

Serve chilled

Enjoy!