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Ingredients

• 2   fennel bulbs
• 3 pounds  whole tiny new potatoes, quartered
• 3   small yellow summer squash, sliced 1/4-inch thick
• 1/3 cup  olive oil or salad oil
• 1/3 cup  lemon juice
• 1 teaspoon  sugar
• 2   cloves garlic, minced
• 1/2 teaspoon  salt
• 1/8 teaspoon  pepper
• 1/4 cup  thinly sliced green onions
•   Watercress, curly endive, or other greens (optional)
• 2 tablespoons  coarse-grain brown mustard

Description

The Addition Of Fennel And Summer Squash Gives An Extra Flavor Punch To Classic Potato Salad. This Recipe Serves 12, Making It Perfect For A Summertime Potluck Gathering.

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