(From Nava Atlas Vegan Recipes)
This warm potato salad is bathed in a richly flavored parsley sauce.
Serves 8 to 10
6 large potatoes, preferably red-skinned, scrubbed
1 fennel bulb (bottom trimmed, stalks discarded) thinly slice
1 cup firmly packed fresh parsley
3 tablespoons extra-virgin olive oil
3 tablespoons red or white wine vinegar
2 tablespoons mayonnaise (vegan)
2 tablespoons minced fresh dill, or more, to taste
2 scallions, coarsely chopped
Salt and freshly ground pepper to taste
Cook, bake, or microwave the potatoes until done but still firm. When cool enough to handle, but still warm, quarter them lengthwise and slice 1/2 inch thick.
Combine the potatoes with the sliced fennel in a bowl.
Place the ingredients for the sauce in a food processor and process until the mixture is fairly smooth, but you can leave some texture in it.
Pour the dressing over the potato mixture and toss together. Season with salt and pepper. Transfer the mixture to a shallow serving container and serve.