Dill and Fennel Frond Potato Salad

By inpatskitchen • July 10, 2012 • 2 Comments

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Dill and Fennel Frond Potato Salad — 1 of 2 Photo by Karen Mordechai

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Author Notes: 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. I'm going to make this again with fennel bulb added (when and if I get a fennel bulb!) - inpatskitchen

Food52 Review: Dill and fennel become fast friends in this light and easy salad. Potatoes provide the perfect backdrop for the mayo-based dressing, where refreshing dill elevates the cool anise-like fennel. Add in celery for a bit of crunch, and you have a BBQ-worthy salad. - figgypudding

Makes about 6 side servings

6 large redskin potatoes
3/4 cups good quality mayo
1/2 cup sour cream
2 tablespoons minced fennel fronds
2 tablespoons minced fresh dill weed
1 teaspoon ground fennel seed
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons 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 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, 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. If it's 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.