Red Potato Salad with Mustard Dressing

1. 1

   In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes.

2. 2

   Drain and let cool slightly.

3. 3

   In a small skillet, toast the fennel seeds over moderate heat until lightly browned, about 40 seconds.

4. 4

   Let cool, then crush the seeds to a coarse powder in a mortar.

5. 5

   Transfer the fennel to a bowl and stir in the mustard, mayonnaise, vinegar, Worcestershire, shallot and garlic.

6. 6

   Quarter the potatoes and transfer them to a large bowl.

7. 7

   Add the mustard dressing and toss well.

8. 8

   Season with salt and pepper.

9. 9

   Serve warm or chilled.

* Per serving · 4 servings · Values may vary.