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Potato Salad with fennel flowers

Using fennel flowers and fronds can replace dill
Course: Picnic dish, Sides, Starters
Cuisine: Scandinavian
Keyword: Fennel flowers, Fennel pollen, Potato salad
Servings: 4

Ingredients

  • 1 kilo salad potatoes such as Charlottes. Peeled or unpeeled.
  • 50 g salted butter
  • 300 ml creme fraiche full fat
  • Sea salt
  • White pepper
  • large handful fennel flowers or 2 tsps of fennel pollen

Instructions

  • Boil the potatoes in salted water for 20 minutes or until tender. Don’t overboil as they will fall apart.
  • Drain, butter them and let them cool until you can touch them easily.
  • Then mix them with plenty of creme fraiche, sea salt and white pepper. Pick the little flowers off the fennel stems and mix those in too. Save some for decoration.