Sick of the same ol’ thick and heavy summer potato salad? This is a lighter version that is perfect for a summer barbeque and won’t spoil since there is no mayo. The dill brightens the dish up and the fennel gives it that refreshing crunch needed in a potato salad. This recipe also goes great with my New Zealand lamb chop recipe.

Yield: Serves 4 as a side dish

Ingredients:

• 4 medium-sized red potatoes
• 1 fennel bulb thinly sliced (fronds and hard outer layer removed)
• ½ cup peas
• 1 tbsp fresh dill chopped
• 1½ tbsp apple cider vinegar
• 1½ tbsp white wine vinegar
• 3½ tbsp extra virgin olive oil
• 1 large shallot finely chopped
• 2 minced garlic cloves
• Pinch of sugar
• Salt and pepper

Preparation:

Cut potatoes into similar size inch pieces so they cook evenly. Place potatoes in a pot and cover with salted water. Bring to a boil and cook until fork tender (about 7 minutes after boiling).

Meanwhile, whisk together both vinegars, oil, shallot, garlic, sugar, salt and pepper for the dressing. Once potatoes have been drained, add remaining ingredients, more salt and pepper if need be and mix in dressing. Serve slightly chilled.