Potato and Fennel Salad

Steps

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1. 1
   Quarter the mini russet potatoes and place them in a large stock pot. Fill with just enough water to cover the potatoes, cover with a lid, and bring to a boil, watching carefully to prevent boiling over.
   ▶ ≈0:26
2. 2
   In a large mixing bowl, combine the Dijon mustard, lemon juice, olive oil, salt, and pepper. Whisk together until well combined.
   ▶ ≈1:11
3. 3
   Separate the fennel trimmings from the bulb. Carefully halve the fennel bulb and remove the tough core. Thinly slice the fennel bulb and add it to the mixing bowl.
   ▶ ≈2:02
4. 4
   Combine the fennel trimmings, parsley, and dill, then roughly chop and add to the bowl. Finely chop the green onions and add them as well.
   ▶ ≈3:11
5. 5
   Once the potatoes are fork-tender, drain them and add to the mixing bowl. Mix the salad thoroughly to combine all ingredients evenly.
   ▶ ≈4:02