Dill And Fennel Frond Potato Salad

• 6 large redskin potatoes
• 3/4 cup good quality mayo
• 1/2 cup sour cream
• 2 tablespoons minced fennel fronds
• 2 tablespoons minced fresh dill weed
• 1 teaspoon ground fennel seed
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons milk (any kind)
• 1 cup diced celery (small dice)
• 3 green onions/scallions thinly sliced
• Additional mayo if needed
• Additional salt and pepper for re-seasoning

1. Steam or boil the potatoes in their jackets in water until fork tender. This could take between 15 and 20 minutes, depending on potato size.
2. While the potatoes are cooking, make the dressing by combining the mayo, sour cream, fennel fronds, dill, ground fennel seed, lemon juice, salt, pepper and milk. Set aside or refrigerate.
3. When the potatoes are done, drain them in a colander and then while still warm but cool enough to handle, peel them and then cut them in small chunks and place in a large mixing bowl.
4. Gently stir in the celery and green onion and then start stirring in the dressing a little at a time. Depending on your potatoes you may not need all the dressing. You want a nice creamy consistency. If it's too dry, stir in a little more mayo.
5. Refrigerate for at least a few hours and when ready to serve, re-season with salt and pepper if you like.

potatoes, mayo, sour cream, fennel fronds, dill weed, ground fennel, lemon, salt, black pepper, milk, celery, green onions, mayo, salt

Taken from food52.com/recipes/18244-dill-and-fennel-frond-potato-salad (may not work)