Grilled Potato Fennel Salad With Herb Buttermilk Dressing Recipe

Name: Grilled Potato Fennel Salad With Herb Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs small red potatoes, scrubbed clean, patted dry with paper towel (or white potatoes); 3 tablespoons olive oil; salt; fresh ground black pepper; 1 large fennel bulb, stem removed, fronds reserved, wiped clean, bottom left intact, cut lengthwise into 1/4-inch slices; 1 large sweet onion, peeled, ends trimmed, cut lengthwise into 1/4-inch slices; ¾ cup buttermilk; ½ cup sour cream; 2 teaspoons apple cider vinegar; ¼ teaspoon hot red pepper sauce (or to taste); 2 tablespoons chopped scallions (green onions); 3 tablespoons chopped fresh parsley leaves; 1 -1 ½ teaspoon chopped fresh dill (1/4-1/2 tsp. dried); 1 ½ teaspoons minced fresh garlic; 1 teaspoon chopped fresh oregano leaves (1/4 tsp. dried); 1 -2 tablespoon reserved fennel leaves

Servings: persons

2 lbs small red potatoes, scrubbed clean, patted dry with paper towel (or white potatoes)
3 tablespoons olive oil
salt
fresh ground black pepper
1 large fennel bulb, stem removed, fronds reserved, wiped clean, bottom left intact, cut lengthwise into 1/4-inch slices
1 large sweet onion, peeled, ends trimmed, cut lengthwise into 1/4-inch slices
¾ cup buttermilk
½ cup sour cream
2 teaspoons apple cider vinegar
¼ teaspoon hot red pepper sauce (or to taste)
2 tablespoons chopped scallions (green onions)
3 tablespoons chopped fresh parsley leaves
1 -1 ½ teaspoon chopped fresh dill (1/4-1/2 tsp. dried)
1 ½ teaspoons minced fresh garlic
1 teaspoon chopped fresh oregano leaves (1/4 tsp. dried)
1 -2 tablespoon reserved fennel leaves

1
Preheat the grill to medium-high(or turn on the oven to 400*F.).
2
Place the potatoes in the center of a double thickness of heavy aluminum foil.
3
Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper.
4
Wrap up in the foil, turning up the edges to seal.
5
Place the potatoes on the grill and cook until tender, 25 to 30 minutes.
6
Remove and cut into wedges.
7
Meanwhile, brush the fennel and onion slices on both sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper.
8
Arrange on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side(or turn on broiler and broil,turning and watching closely).
9
Remove from the grill and place on a cutting board.
10
Roughly chop.
11
Mix the potatoes, fennel and onions in a large bowl and while warm, toss with the Buttermilk Dressing.
12
Adjust the seasoning, to taste, and serve immediately.
13
Herb Buttermilk Dressing:.
14
In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
15
Add the scallions, parsley, dill and oregano.
16
Add the chopped fennel fronds, to taste (1 to 2 tablespoons).
17
Adjust seasoning with salt and pepper.
18
Pour over the vegetables and toss to coat.
19
Enjoy!

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 16 ingredients. The key ingredients include: 2 lbs small red potatoes, scrubbed clean, patted dry with paper towel (or white potatoes), 3 tablespoons olive oil, salt, fresh ground black pepper, and more.

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

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

Grilled Potato Fennel Salad With Herb Buttermilk Dressing

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