Potato-Fiddlehead Salad Recipe

Name: Potato-Fiddlehead Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes, boiled, cooled, then peeled and cubed; 1 small red onion, peeled and diced; 2 c. fiddlehead ferns, blanched, then diced; 1 c. diced celery; 1/2 c. cider vinegar; 1 Tbsp. honey; 1/4 tsp. celery seed; 1 Tbsp. mustard; 1 c. mayonnaise; salt and pepper

Servings: persons

6 medium potatoes, boiled, cooled, then peeled and cubed
1 small red onion, peeled and diced
2 c. fiddlehead ferns, blanched, then diced
1 c. diced celery
1/2 c. cider vinegar
1 Tbsp. honey
1/4 tsp. celery seed
1 Tbsp. mustard
1 c. mayonnaise
salt and pepper

1
Mix together vinegar, honey and celery seed.
2
Pour over hot drained fiddleheads and allow to stand 3 hours.
3
Combine potatoes, celery and onion.
4
(Onion may be blanched in boiling water for 1 or 2 minutes to mitigate raw taste of onion.)
5
Mix together mayonnaise and mustard.
6
Stir marinated ferns into potato mixture and blend gently.
7
Season to taste.
8
Serve at once.
9
Yields 6 servings.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium potatoes, boiled, cooled, then peeled and cubed, 1 small red onion, peeled and diced, 2 c. fiddlehead ferns, blanched, then diced, 1 c. diced celery, and more.

Yes, Potato-Fiddlehead Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato-Fiddlehead Salad

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