Salmon, Fennel and Potato Salad with Sour-Cream Dressing
"Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dill â?? or do without the greenery altogether...."
INGREDIENTS
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For Potatoes and Peas:
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1 pound Yukon Gold or boiling potatoes (about 3), peeled and cut into eighths
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1 cup frozen peas
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For Salmon:
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1 pound skinless salmon fillets
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For Dressing:
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1 fennel bulb, fronds reserved, bupound sliced into matchstick strips
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1/2 cup sour cream
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1/4 cup mayonnaise
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2 tablespoons chopped fresh chives or scallion tops
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1/2 teaspoon salt
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1/4 teaspoon fresh-ground black pepper
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2 bunches watercress (about 3/4 pound), tough stems removed (about 1 1/2 quarts)
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