-Chop 1.5# of unpeeled potatoes into 1 inch chunks.

-Dice up 1 fennel bulb.

-Boil the potatoes and fennel together in salted water for about 5-7 minutes until just barely tender. It is important to watch potatoes closely as the secret to a good potato salad is firm potatoes.

-Toss potatoes and fennel with garlic mayonnaise (below) while still warm.

-Sprinkle with some chopped basil or parsley and taste for salt.

For the garlic mayonnaise:

-In a blender chop 2-4 cloves of garlic with some salt until smooth.

-Add a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.

-Add another ½ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice.

-Stir the garlic into the mayonnaise and thin with more lemon juice if necessary.