Dill and fennel frond potato salad

Whip up a zesty Dill and Fennel Frond Potato Salad for a burst of fresh flavors. This culinary delight will tantalize your taste buds!

Ingredients:

• 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

Instructions:

1. Cook the potatoes with their skins on in boiling water until they are easily pierced with a fork, which usually takes around 15 to 20 minutes depending on the size of the potatoes.
2. While the potatoes are cooking, prepare the dressing by mixing together mayonnaise, sour cream, fennel fronds, dill, ground fennel seed, lemon juice, salt, pepper, and milk. Keep it aside or store it in the refrigerator.
3. Once the potatoes are cooked, drain them using a colander. While they are still warm but manageable to touch, remove the skins, chop them into small pieces, and place them in a large mixing bowl.
4. Carefully mix in the celery and green onion, then gradually add the dressing. Adjust the amount of dressing based on the potatoes; you want a creamy consistency. If it seems too dry, add a bit more mayonnaise.
5. Chill the salad for at least a couple of hours. Before serving, taste and add more salt and pepper if needed.

Summary:

• Calories: 2498 kcal
• Fat: 159 g
• Protein: 33 g
• Carbs: 247 g
• Potassium: 6256 mg
• Magnesium: 355 mg