Wash potatoes, cut them in half, and then place in a saucepan. No peeling necessary.
Add water to cover the potatoes then add a pinch of salt.
Place on a high heat and cook until potatoes are fork tender.
Drain potatoes and set aside.
Heat olive oil in skillet then add fennel seeds.
Toss gently until they begin to pop then add onions.
Saute until the onion scent releases then add corn and peas.
Saute until corn and peas are heated through then add potatoes and mix.
Transfer hot salad to a bowl making sure to include all of the fennel seeds.
then add salt and vinegar and gently toss.
Sprinkle with some chopped parsley and serve immediately.