Best 13 Grilled Potato And Fennel Salad Recipes

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

GRILLED HARISSA SARDINES WITH FENNEL & POTATO SALAD

Steps:

• Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they're cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
• If the sardines haven't been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
• Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.

CREAMY GRILLED POTATO SALAD

Steps:

• Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

GRILLED POTATO SALAD FROM REYNOLDS KITCHENS

Steps:

• Preheat the grill to high heat.
• Add the potatoes to a pot of boiling water and cook for 5 minutes.
• Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.
• Line the grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.
• Chill the potatoes and onions for 30 minutes until cool.
• Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.
• Chill until serving.

GRILLED POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GRILLED FENNEL AND POTATO SALAD

Steps:

• Place the baby potatoes in a medium saucepan over medium-high heat. Add the stock and some salt and bring to a boil. Once the stock is boiling, reduce the heat to a simmer, and cook for 10minutes or until the potatoes are al dente. Drain the potatoes. Reserve the stock for another use if desired. Allow the potatoes to cool.
• On a cutting board using the palm of your hand, gently smash the potato into a flat round shape, keeping it intact with cracks of the potato flesh exposed.
• Place a large cast iron skillet over medium-high heat. Add 2tablespoons (30mL) of the olive oil, and heat for 1minute. Add the potatoes, and allow to cook until a golden caramel crust forms on one side, about 4to 5minutes. Flip and do the same for the other side, adjusting the heat if necessary. Remove from the pan and keep warm. Do not clean out the pan.
• Preheat the grill to medium-high, then clean and lightly oil the grill grates. Cut the lemon in half, drizzle with olive oil, and season with salt and freshly ground pepper. Place the lemon halves cut side down on the grill. Cook until golden char marks develop and the lemon is warmed through. Set aside.
• Cut the fennel into 1/4-inch (6mm) slices. Heat the skillet over medium-high heat. Add the remaining 1tablespoon (15mL) olive oil, and heat for 1minute. Cook the fennel for 2minutes or until golden brown and slightly charred. Flip and cook for 1more minute, then remove into a large bowl.
• Add the warm potatoes to the fennel, and toss with the thyme. Squeeze the juice of the charred lemons over the vegetables. Season with salt and freshly ground pepper and drizzle with good-quality olive oil.

GRILLED POTATO AND FENNEL SALAD

Steps:

• In a bowl, whisk the mayonnaise together with the lemon juice, garlic, scallions, and salt and pepper. If it's thicker than heavy cream, thin it with a little water. Grill the potato slices on a covered grill until they're brown and tender, 2 or 3 minutes per side. Grill the fennel slices for 2 minutes per side, uncovered. Arrange the potato and fennel slices in an alternating pattern on a large platter. Drizzle the sauce over them.

ROASTED POTATO AND FENNEL SALAD

Steps:

• Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

GRILLED POTATO AND FENNEL SALAD

Steps:

• Whisk mayo with lemon juice, garlic, scallions, and salt and pepper (if its thicker than heavy cream, thin with a little water) Grill potato slices on a covered grill until they are brown and tender (about 2-3 minutes) Grill the fennel for 2 minutes per side, uncovered.
• Arrange the potato and fennel slices in an alternating pattern on a large platter and drizzle with the sauce.

GRILLED POTATO FENNEL SALAD WITH HERB BUTTERMILK DRESSING

Steps:

• Preheat the grill to medium-high(or turn on the oven to 400*F.).
• Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal.
• Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges.
• 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. 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).
• Remove from the grill and place on a cutting board. Roughly chop.
• Mix the potatoes, fennel and onions in a large bowl and while warm, toss with the Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
• Herb Buttermilk Dressing:.
• In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
• Add the scallions, parsley, dill and oregano. Add the chopped fennel fronds, to taste (1 to 2 tablespoons).
• Adjust seasoning with salt and pepper.
• Pour over the vegetables and toss to coat. Enjoy!
• Yield: 1 1/4 cups.

POTATO, RED PEPPER, AND FENNEL SALAD

Steps:

• Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
• While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
• Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.