You don’t need to worry about precise measurements or ingredient preparation. The recipe gives you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!

For the dressing:

1/2 cup plain yogurt 2 tablespoons Dijon mustard 2 tablespoons balsamic or rice vinegar 2 teaspoons fennel seeds Freshly ground black pepper, to taste

For the salad:

1 pound tiny red new potatoes 1 red bell pepper, chopped 2 stalks celery, chopped 1 bunch green onions, sliced (white part) 1/2 cup chopped Italian parsley