Roasted Potato Salad with Fennel

INGREDIENTS:2 Tbsp. extra virgin olive oil
14 small Idaho Potatoes (about 3 lbs.), quartered
3 bulbs fennel, cut into large dice
3 cloves garlic, chopped
2 shallots, minced
1 Tbsp. Dijon mustard
¼ cup white wine vinegar
1 cup extra virgin olive oil
2 Tbsp. chopped fresh fennel greens
2 tsp. chopped fresh tarragon
2 Tbsp. capers
as needed, salt

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