Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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.
