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1 bulb Fennel, trimmed, quartered, and thinly sliced
1 lb New Red Potatoes, halved
1 tsp Mustard
1½ Tbsp Apple Cider Vinegar
2 Tbsp Lemon Mayonnaise (or your favorite brand)
2 Tbsp Olive Oil
4 Tbsp Fresh Dill, roughly chopped
Pepper
Salt
¼ cup English Peas, shelled (optional)
Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–20 minutes. If using peas, add them to the pot for the final minute of cooking. Drain and set aside.
In a large bowl, whisk together mayo, vinegar, and mustard. Slowly drizzle in olive oil while whisking to emulsify. Stir in dill and season with salt and pepper.
Toss the warm potatoes, fennel, and peas (if using) with the dressing. Season again to taste.
Serve warm or chill before serving. Pairs beautifully with grilled vegetables or meats.
