Potato and fennel salad

Bring a pot of water to a boil; chop the potatoes into bite-sized pieces and boil until fork tender.

Halve the fennel and remove the core; keep the trimmings and chop them finely, saving the tail ends for vegetable stock.

Drain the potatoes and set aside; chop the dill finely.

Whisk 3 tbsp Dijon mustard, 1 tbsp lemon juice, 1 cup olive oil, half a tablespoon of salt and pepper into a dressing.

In a large mixing bowl combine the potatoes, dressing, fennel and green onion; mix.

Taste and adjust the seasoning; plate and sprinkle with fresh parsley.