Fennel and Grape Potato Salad

Fennel & Grape Potato Salad

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Potato salad with a unique twist! Instead of mayonnaise-based dressing, this version has a light vinaigrette dressing with fresh tarragon. It also boasts yukon golds, fennel, grapes and almonds with a sweet, savory, and nutty touch.


  • 4 medium Yukon or red potatoes, cubed
  • 1 small head fennel, cleaned, trimmed and diced
  • 2 cups red grapes, halved
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¾ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chopped fresh tarragon*
  • ⅓ cup olive oil
  • ¼ cup sliced almonds


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


Substitution Tip: Swap tarragon for chopped parsley or basil, if desired.