Make Ahead

Dill and Fennel Frond Potato Salad

October  4, 2022
2 Ratings
Photo by Karen Mordechai
  • Makes about 6 side servings
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

Test Kitchen Notes

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

What You'll Need
  • 6 large redskin potatoes
  • 3/4 cup 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for at least a few hours and when ready to serve, re-season with salt and pepper if you like.

See what other Food52ers are saying.

  • inpatskitchen
  • little.anomaly

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

2 Reviews

little.anomaly August 15, 2012
If you were going to use a fennel bulb would you recommend leaving it raw and just dicing it up?
inpatskitchen August 16, 2012
Yep! Cut in a small dice...maybe about a cup (or more if you like)