Active Time
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Total Time
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Yield
Serves : 8

How to Make It

Step 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.

Step 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.

Step 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.

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