In three different saucepans or pots, divide the water equally, add some salt to each pot. Add the whole, unpeeled, purple potatoes to one pot. Add the sliced yellows to another pot and the sliced reds to another pot. Place all three pots on the stove and bring them to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes until they are just fork-tender. *Note the slices will take less time to cook than the whole potatoes.
Once the potatoes are cooked, drain them and allow them to cool slightly. When the reds and yellows are slightly cooled arrange them on a sheet pan lined with a silpat or parchment paper, using a pastry brush, brush each potato liberally with the vinaigrette, cover and place into the refrigerator until the potatoes are completely cool.
Arrange the potatoes decoratively on a serving plate or tray. Try alternating the colors of the potatoes to create a mosaic-like effect. At this stage, the dish can be wrapped in plastic wrap and held for an order up to two days in advance.
In a small bowl place, the Fennel, along with some of the Fennel fronds. Add the orange segments and a small amount of the vinaigrette, toss the salad to combine.
Place a 1/4 of a cup of the orange-fennel salad on each serving of carpaccio. Garnish the dish with chopped chives and thinly sliced radishes. A sprinkle of fennel pollen and sea salt can additionally be added if desired.
In a high-speed blender combine all the ingredients except for the dill. Blend for 20-30 seconds at high speed until all the ingredients are incorporated.
Transfer the vinaigrette to a medium-sized mixing bowl and stir in the chopped dill. Adjust the seasoning if necessary.
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