Dill And Fennel Frond Potato Salad Recipe

Name: Dill And Fennel Frond Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large redskin potatoes, 3/4 cup good quality mayo, 1/2 cup sour cream, 2 tablespoons minced fennel fronds, and more.

Yes, Dill And Fennel Frond Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill And Fennel Frond Potato Salad

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