Warm Potato and Fennel Salad

1 lb. red, white or purple potatoes
3 tablespoons flax oil
1 tablespoon red wine vinegar
1 tablespoon whole grain mustard
1 fennel bulb, halved and sliced thinly
1/2 medium red onion, very thinly sliced
1 handful chopped Italian parsley leaves
salt and pepper to taste

Wash and quarter the potatoes. Boil them until tender in lightly salted water. Drain the potatoes and place them in a large bowl for 5 minutes to cool slightly. Drizzle with flax oil and toss. Drizzle with red wine vinegar. Season with salt and pepper. Add the fennel, onion and parsley and correct the seasoning. Serve warm.