Fennel and Grape Potato Salad

Are you up for a unique potato salad recipe? Look no further than my fennel and grape potato salad with tarragon dressing!

It's a yukon gold potato salad with an oil-based tarragon dressing with grapes, fennel and almonds.

A fun take on potato salad with nutritious and refreshing ingredients!

How to make fennel and grape potato salad

Featured Ingredients

For the potato salad:

• Yukon potatoes: Leave the skins on and cube them up.
• Fennel: Fennel is a crunchy, crisp vegetable that's part of the carrot family.
  • It has a bulb end, stalks and fronds that are all edible.
  • In this recipe, we use the bulb and fronds, but you could also use the stalks.
  • If you're not familiar with chopping fennel, here is a tutorial.
• Grapes: Red grapes are plump and juicy and offer a contrasting color to the fennel and gold potatoes, but you can swap in green if that's what you have on hand.
• Almonds: I like to use sliced almonds, but slivered are also great.
  • You can toast them in advance, if you'd like.

For the dressing:

• Red wine vinegar: It has a distinct red wine-ish tangy flavor.
  • It's perfect for the potaotes, fennel and grapes.
• Dijon: Adds a tangy mustard flavor and body to the dressing.
• Honey: Adds sweetness and balances the acidity of the vinegar.
• Tarragon: Tastes a bit like black licorice and adds a fabulous flavor to this salad.
• Olive oil: The best oil for salad dressings!

Step-by-Step Instructions

1. Bring a large pot of water to a boil.
2. Add the potatoes and cook about 5-7 minutes or until slightly tender.
3. Drain, rinse with cold water, drain again, place in a bowl and let cool.
4. To the bowl, add fennel and grapes.
5. In another small bowl, whisk together red wine vinegar, Dijon mustard, honey, salt, black pepper, tarragon and olive oil.
6. Add the dressing to the bowl with the salad ingredients and toss to combine.
7. Refrigerate until chilled.  Top with almonds.

Recipe Substitutions and Alterations

• Instead of yukon gold potatoes: Try red potatoes.
• Instead of fennel: Try another crunchy vegetable, like celery or kohlrabi.
• Instead of red grapes: Use green (always seedless).
• Instead of red wine vinegar: Try white wine or champagne vinegar.
• Instead of tarragon: Try fresh basil.

Nutrition Considerations

• To make this gluten free: This recipe is gluten free.
• To make this dairy free: This recipe is dairy free.
• To make this vegan: Use granulated sugar or maple syrup instead of honey.
• To make this nut free. Skip the almonds. Use a seed if you'd like.
  • Be sure all packaged ingredients are nut free.
• To make this egg free. This recipe does not contain eggs.

Refreshing salad recipes:

• Broccoli Salad with Sweet Lemon Dressing
• Strawberry Cucumber Salad
• Berry Chicken Salad with Honey Balsamic Vinaigrette
• Italian Tortellini Salad
• Healthy Potato Salad with Dijon Vinaigrette
• Strawberry Almond Fennel Salad with Poppy Seed Dressing
• Green Bean Potato Salad

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