1. In a 4-qt. saucepan combine potatoes, 1 tsp. of the salt, and enough cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until potatoes are just tender. Drain; return potatoes to saucepan.

2. In a small bowl whisk together the next four ingredients (through black pepper) and the remaining ¼ tsp. salt. Drizzle in oil while whisking. Pour half of the vinaigrette over warm potatoes; toss to coat.

3. Using a mandoline or a sharp knife, thinly shave fennel bulb lengthwise. Place in a large bowl with bell pepper, onions, and parsley.

4. Add potatoes and the remaining vinaigrette to fennel mixture; toss to coat. Makes 4 servings (1 cup each).

PER SERVING 207 cal., 10 g fat (1 g sat. fat), 0 mg chol., 217 mg sodium, 26 g carb., 4 g fiber, 6 g sugars, 3 g pro.