Roasted Potato and Fennel Salad

1. 1

   Preheat the oven to 400F.

2. 2

   Prick the potatoes and place on a baking sheet.

3. 3

   Bake until crisp and tender, about 1 hour.

4. 4

   When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns.

5. 5

   Combine the mayonnaise and sour cream, then fold into the potato salad.

6. 6

   Season well with salt and pepper.

7. 7

   Garnish with the remaining tablespoon of fennel ferns.

* Per serving · 4 servings · Values may vary.

No additional tips available.