Fennel Potato Salad - cooking recipe

Ingredients

8 -10 red potatoes, sliced
4 eggs, hard-cooked
1/2 cup celery, sliced
1/2 cup fennel, chopped
1/4 cup onion, chopped
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon fresh chives, chopped
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper

Preparation

In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.