Roasted Potato and Fennel Salad

Ingredients

• 2  fennel bulbs cut into 1-inch chunks
• 3 tablespoons chives fresh minced
• 1 tablespoon parsley fresh minced
• 0.5 teaspoon ground pepper black
• 0.5 cup mayonnaise 
• 3 tablespoons olive oil 
• 5 pound potatoes red cut into 1-inch chunks
• 1 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes.
5. Combine the mayonnaise, chives and parsley in a large bowl.
6. Add the cooled potato mixture, tossing gently to combine.
7. Serve immediately, or cover and chill up to 3 days.