Dill and Fennel Frond Potato Salad#TheSaladBar

Dill and Fennel Potato Salad

Recently I joined a group on Facebook that meets once a month to create salads based on a theme that is headed by Wendy of The Weekend Gourmet . One thing I need more in my life are salads so I am more than happy to join a group that celebrates and glorifies a food group that should be my middle name. This months theme is 'Pot Luck'. No good get together is complete without at least one potato salad. They come in all shapes and sizes.

Dill and fennel become fast friends in this light and easy salad that is based on a recipe from Food 52. Potatoes provide the perfect backdrop for the mayonnaise based dressing which is complemented with the tang of sour cream or even yogurt. Add some refreshing dill from the garden which elevates the cool anise-like fennel. Add in celery for a bit of crunch, the pop of fresh garden peas and you have a pot-luck-worthy salad. Mine was served with a twist on a lobster roll with the delicate flavour of fennel and orange. There seems to be a theme going on here...

**Dill and Fennel Frond Potato Salad**

6 large redskin potatoes
1/2 - 1 cup garden fresh peas
3/4 cups good quality mayonnaise
1/2 cup sour cream or plain yogurt
2 tablespoons minced fennel fronds
2 tablespoons minced fresh dill weed
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons milk
1 cup celery, diced small ( I used fennel, diced)
3 green onions, thinly sliced
Additional mayonnaise if needed
Additional salt and pepper to taste

Steam or boil the potatoes in their jackets in water until fork tender. This could take between 15 and 20 minutes, depending on potato size. While the potatoes are cooking, make the dressing by combining the mayo, sour cream, fennel fronds, dill, lemon juice, salt, pepper and milk. Set aside or refrigerate.

A few moments before potatoes are done add garden peas to the boiling water. When the potatoes are done, drain potatoes and peas in a colander and then while still warm but cool enough to handle cut them in small chunks and place in a large mixing bowl. Gently stir in the celery and green onion and then start stirring in the dressing a little at a time.

Depending on your potatoes you may not need all of the dressing. You want a nice creamy consistency. If it's too dry, stir in a little more mayonnaise. Refrigerate for at least a few hours and when ready to serve, adjust seasoning with salt and pepper to suit your taste.

Serves 6

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