Zesty Potato Salad

INGREDIENTS

  • 3C baby or fingerling potatoes

  • 1/4C fennel bulb, chopped

  • 2TBS fennel leaves, chopped

  • 2TBS red onion, chopped

  • 2TBS pepperoncini peppers, chopped

  • 1 lemon, juice + zest

  • 1/2C mayo (homemade or I used Sir Kensingtons)

  • 1/2tsp sea salt

  • 1/2tsp chili powder

1. Fill large stove top pot with water and bring to boil.

2. Add potatoes and boil for about 12-15 minutes or until softened but still firm.

3. Immediately place in an ice bath (bowl of ice and cold water) or run under cool water until potatoes chilled.

4. Dry off potatoes and begin to smash with the back of your knife then roughly chop and add to a mixing bowl.

5. Add fennel, onion, peppers, lemon, mayo, salt, and chili powder and toss until well coated.

6. Serve garnished with a sprinkle of fennel leaves.