Roasted Potato and Fennel Salad

• One 5-pound bag red potatoes, cut into 1-inch chunks
• 2 fennel bulbs, cut into 1-inch chunks
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 3 tablespoons minced fresh chives
• 1 tablespoon minced fresh parsley

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake until the potatoes are tender and lightly browned, about 25 minutes.
5. Cool, about 30 minutes.
6. Combine the mayonnaise, chives and parsley in a large bowl.
7. Add the cooled potato mixture, tossing gently to combine.
8. Serve immediately, or cover and chill up to 3 days.

red potatoes, fennel bulbs, olive oil, salt, ground black pepper, mayonnaise, fresh chives, parsley

Taken from www.foodnetwork.com/recipes/paula-deen/roasted-potato-and-fennel-salad-recipe.html (may not work)