How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Potato And Fennel Salad ?

You need 7 ingredients. The key ingredients include: 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 clove garlic, minced, 2 scallions (white parts plus half of the green), sliced thin, and more.

Is Grilled Potato And Fennel Salad suitable as salads?

Yes, Grilled Potato And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Grilled Potato And Fennel Salad ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Potato And Fennel Salad Recipe

Name: Grilled Potato And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 2 scallions (white parts plus half of the green), sliced thin; salt and freshly ground pepper to taste; 4 Idaho potatoes, peeled, sliced 1/4 inch thick, and brushed with extra virgin olive oil; 2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered, sliced 1/4 inch thick, and brushed with extra virgin olive oil

Fresh, crisp and full of flavor — this Grilled Potato And Fennel Salad is a must-try. Made with mayonnaise, lemon juice, clove garlic and scallions. Eas…

This Grilled Potato And Fennel Salad relies on simple, everyday ingredients such as mayonnaise, fresh lemon juice and garlic, minced. It comes together quickly and makes 4 servings, at about 1737 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 scallions (white parts plus half of the green), sliced thin
salt and freshly ground pepper to taste
4 Idaho potatoes, peeled, sliced 1/4 inch thick, and brushed with extra virgin olive oil
2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered, sliced 1/4 inch thick, and brushed with extra virgin olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1737 kcal
Category
Salads

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