Some of my dill weed in the garden is starting to go to seed so I went out to cut those stalks to get the last of their leaves to use in potato salad when I noticed how full the fronds from the fennel I'm growing were. I decided that the two would pair very well together and gave it a shot, bolstered with a little dried ground fennel.
Makes about 6 side servings
6 large redskin potatoes
3/4 cup good quality mayo
1/2 cup sour cream
2 Tbl minced fennel fronds
2 Tbl minced fresh dill weed
1 tsp ground fennel seed
Juice of 1/2 lemon
1/2 tsp salt
1/2 tsp black pepper
2 Tbl milk (any kind)
1 cup diced celery (small dice)
3 green onions/scallions thinly sliced
Additional mayo if needed
Additional salt and pepper for re-seasoning
Steam or boil the potatoes in their jackets 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, ground fennel seed, lemon juice, salt pepper and milk. Set aside or refrigerate.
When the potatoes are done, drain them in a colander and then while still warm but cool enough to handle, peel them and then 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 the dressing. You want a nice creamy consistency. And if too dry, stir in a little more mayo.
refrigerate for at least a few hours and when ready to serve, re-season with salt and pepper if you like.
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