Put a unique twist on your potato salad. Subtle sweetness from both the fennel & grapes, along with a satisfying crunch.
- 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.
- To the bowl, add fennel and grapes.
- 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.
- Refrigerate until chilled. Top with almonds.
Substitution Tip: Swap tarragon for chopped parsley or basil, if desired.