Roasted Potato and Fennel Salad

• 16 to 18 red-skinned new potatoes (about 2 pounds), scrubbed
• 1/2 cup diced (1/4-inch) fennel bulb
• 3 scallions, thinly sliced on the diagonal
• 1/3 cup plus 1 tablespoon chopped fennel ferns
• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat plain yogurt
• Salt and coarsely ground black pepper, to taste

1. Preheat the oven to 400F.
2. Prick the potatoes and place on a baking sheet.
3. Bake until crisp and tender, about 1 hour.
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. Combine the mayonnaise and sour cream, then fold into the potato salad.
6. Season well with salt and pepper.
7. Garnish with the remaining tablespoon of fennel ferns.

potatoes, fennel bulb, scallions, mayonnaise, sour cream, salt

Taken from www.epicurious.com/recipes/food/views/roasted-potato-and-fennel-salad-106769 (may not work)