Add the potatoes to a deep pot, and cover with water. Bring to a boil. Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes.

Drain the potatoes, and let them cool until easy enough to handle, 10 to 15 minutes.

The potato peels should’ve separately slightly during cooking. Slip them off, and discard, or add to your compost pile. Slice the potatoes however you like—large chunks, thick slices, really it’s your preference here.

Add the potatoes to a deep bowl with the fennel (and fronds), parsley, thai basil, and vinaigrette. Stir with a rubber spatula until well mixed, and the dressing has absorbed into the potatoes. Season with salt and pepper. Serve warm, room temperature, or cold. Will keep in the fridge for up to 1 week.