Instructions: Cook potato in medium pot of boiling salted water until tender, about 30 minutes. Cool potato completely. Peel potato and cut into small dice.

Whisk oil and vinegar in medium bowl to blend. Add onion and olives; let stand 5 minutes. Mix in potato, fennel and chopped fronds; toss to blend well. Season relish generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let come to room temperature and stir well before serving.)

Yield: 3 cups

NOTES : Fresh fennel is often labeled fresh anise in many markets and it has the fresh crunchy texture of celery.

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