Red Potato Salad with Mustard Dressing



  1. 6 pounds medium red potatoes
  2. Salt
  3. 1 teaspoon fennel seeds
  4. 1 cup Creole or Dijon mustard
  5. 1/2 cup mayonnaise
  6. 1 tablespoon cider vinegar
  7. 1/2 tablespoon Worcestershire sauce
  8. 1 shallot, minced
  9. 1 1/2 teaspoons minced garlic
  10. Freshly ground pepper
  1. In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.
  2. In a small skillet, toast the fennel seeds over moderate heat until lightly browned, about 40 seconds. Let cool, then crush the seeds to a coarse powder in a mortar. Transfer the fennel to a bowl and stir in the mustard, mayonnaise, vinegar, Worcestershire, shallot and garlic.
  3. Quarter the potatoes and transfer them to a large bowl. Add the mustard dressing and toss well. Season with salt and pepper. Serve warm or chilled.