Instructions: 1. Cook potatoes (unpeeled) in boiling salted water to cover until tender

(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes and slice them about 1/4 inch thick. (You should have about 6 cups.) Place in a large bowl.

2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar, allspice, and peppercorns. Using a whisk or fork, gradually beat in oil until well combined.

3. Pour about half of the dressing over potatoes. Add onion and mix lightly. Cover and refrigerate for at least 2 hours (or as long as over night, if you wish).

4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.

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