Dill and fennel frond potato salad from Food52

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Notes about this recipe

  • Krisage on August 21, 2023

    Made it vegan by subbing coconut cream for the sour cream, mayo, and milk — started with 1/2 cup, planning to increase, but had good coverage. Lighter/thinner sauce than mayo & sour cream would cream, but still very tasty.

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