Roasted Potato Salad

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What a great alternative to the same ole' potato salad! It is elegant in both presentation & flavor profile. I certainly recommend a mandoline slicer to get those shavings of the fennel bulb just right & done quickly. (To the reviewer who was confused over the fennel top, just use the bulb of the fennel...the tops are lovely garnish, but not part of the dish The only change the next time is to hold back on all of the olive oil for roasting the potato. Just a drizzel to coat the potatoes is all you need for a quicker crisping & no extra oil puddling in the serving bowl. Oh yes, if you want a 'room temp potato salad without the worries of a mayo & egg laden salad going warm & bad at your picnic, you found it!

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But you know nothing about good music. I hope they have real jobs.

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I tried this potato salad today for a bridal shower. Doubled the recipe. I think WAY too much oil is called for to coat the potatoes in for roasting... they were drowning and took forever to brown in the oven, and became overcooked. There was no way my cheese grater was going to shave a fennel bulb, by the way. I ended up slicing everything which took a ton of time. I think it tastes good but don't know if it was worth all that effort. Also, I'm no chef, but the celery and fennel confused me... do I chop the stalks and the leafy, dill-weed looking portions into this salad? I would have liked a picture or some clarification in the recipe.

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I made this as directed and loved the combination of the main ingredients. I often change the dressing now with a store bought chimichurri or cilantro dressing, doctored up a bit. faster and a pretty green color.I've made it for six to fifty people. Goes great with steak chicken and salmon too.

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So I decided to try this recipe just to try something different. It was okay, but something I wouldn't make again. I'm not much for fennel I guess.

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This is a wonderful potato salad. I had never cooked with fennel before. Michael made this recipe look so simple so I thought I would try it. We had it with my husbands smoke pork ribs. We both loved it.

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This was sooo sooo good. It was great next to ham.

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Has a real zing with the mustard and fennel.

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Excellent recipe. Thanks, Michael!