Warm Potato and Fennel Salad

Ingredients:

4 pound potatoes (red creamers) - (or Yukon Gold), sliced 1/8-inch thick

2 shallots - peeled and minced (Learn How)

1 tablespoon(s) Dijon mustard

1 tablespoon(s) mustard (whole grain)

1 cup(s) olive oil

1/4 cup(s) fennel - diced (Learn How)

1/4 cup(s) celery - diced (Learn How)

1 pinch salt and pepper - to taste

1 tablespoon(s) parsley (flat leaf) - chopped

1 tablespoon(s) chives - chopped

Steps:

-Place potatoes into a large pot and cover with cold, heavily salted water.

-Bring to a boil and then reduce heat to a simmer. Cook until potatoes can easily be pierced with a knife.

-When potatoes are cooked, pour off into colander and allow to sit until thoroughly drained.

-While potatoes are cooking, mix together shallots, mustards and vinegar.

-Slowly drizzle in olive oil while whisking rapidly. Once all oil is incorporated, add fennel, celery and seasoning.

-Toss warm potatoes into oil-vinegar mixture and finish with fresh herbs.

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