Ingredients

• 2 pounds small white potatoes, scrubbed clean and patted dry
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 large fennel bulb, stem removed and fronds reserved, wiped clean, bottom left intact, and cut lengthwise into 1/4-inch slices
• 1 large sweet onion, such as Walla Walla, Texas Sweet, Maui or Vidalia, peeled, ends trimmed, and cut lengthwise into 1/4-inch slices
• Herbed Buttermilk Dressing, recipe follows

Directions

Herbed Buttermilk Dressing:

3/4 cup buttermilk

1/2 cup sour cream

2 teaspoons apple cider vinegar

1/4 teaspoon hot red pepper sauce

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley leaves

1 1/2 teaspoons chopped fresh dill leaves

1 1/2 teaspoons minced fresh garlic

1 teaspoon chopped fresh oregano leaves

Reserved fennel fronds

In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly.

Yield: 1 1/4 cups