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1 1/2 Tbsp. Apple Cider Vinegar
1 bulb Fennel, split and cut into 1/4
1 lb Butterball Potatoes, cut in half
1 tsp Mustard
1/4 cup English Peas, shelled
2 Tbsp. Lemon Mayonnaise or your favorite brand
2 Tbsp. Olive Oil
4 Tbsp. Dill, roughly chopped
Pepper
Salt
In a large pot, boil the potatoes until fork tender, about 15-20 minutes. 1 minute before the potatoes will be done, add the peas to the boiling water. Strain everything and set aside.
In a large mixing bowl, whisk together the mayonnaise, vinegar, and mustard. While continuing to whisk, slowly drizzle in the olive oil until emulsified. Add the dill and season with salt and pepper to taste.
To serve, combine the potatoes, peas, and fennel with the dressing. Season with salt and pepper to taste. Can be served warm or cooled in the fridge. Serve alongside any grilled meat or vegetable.
