Dill and Fennel Frond Potato Salad

4.5
2 Ratings

inpatskitchen

Test Kitchen-Approved
Dill and Fennel Frond Potato Salad

Photo by Karen Mordechai

Serves
about 6 side servings

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!)


Ingredients

  • 6 large redskin potatoes
  • 3/4 cup good quality mayo
  • 1/2 cup sour cream
  • 2 tablespoon minced fennel fronds
  • 2 tablespoon minced fresh dill weed
  • 1 teaspoon ground fennel seed
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon 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

Featured Video


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.


Directions

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

    Refrigerate for at least a few hours and when ready to serve, re-season with salt and pepper if you like.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.