Roasted Potato Salad Recipe

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Michael Chiarello on Food Network


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2 pounds Yukon gold potatoes

1 bunch celery hearts with leafy tops

Black pepper

8 ounces extra-virgin olive oil

1 tablespoon fennel seeds, toasted

1 fennel bulb with fronds

2 tablespoons cider vinegar


1 teaspoon Dijon mustard

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