Emerald City Potato Salad

In a large pot, bring 6 quarts of water and a pinch of salt to a rolling boil. Add the cubed potatoes and cook about 6 minutes, until just fork tender but still firm. Drain the water from the potatoes and transfer to a large bowl. Add 1 tablespoon Emerald City Seasoning and 1/4 teaspoon fleur de sel. Stir to combine. Add the fennel bulb.

In a small bowl, mix together the oil and vinegar, mustard and remaining tablespoon of Emerald City Seasoning. Pour the mixture over the potatoes and stir to combine.

Transfer the potato salad to a serving bowl and garnish with the fennel frond.