Grilled Potato and Fennel Salad
Elevate your summer side dish game with this Grilled Potato and Fennel Salad, a vibrant and flavorful recipe that’s as versatile as it is delicious. Tender baby potatoes and sweet, caramelized fennel wedges are perfectly grilled to smoky perfection and tossed in a zesty lemon-Dijon vinaigrette with hints of honey and fresh garlic. The addition of parsley and dill adds a refreshing herbaceous touch, making this salad ideal for picnics, barbecues, or as a light, standalone meal. Ready in just 40 minutes and easy to serve warm, room temperature, or chilled, this unique grilled salad highlights seasonal ingredients and bold flavors in every bite. Perfect for those seeking healthy, gluten-free crowd-pleasers or a creative twist on classic potato salad!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 Fennel bulb
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and halve the baby potatoes, leaving the skins on. Place them in a pot of salted water and boil for 8–10 minutes until just fork-tender. Drain and let cool slightly.
While the potatoes cook, trim the fennel bulb, removing the stalks and tough core. Slice the bulb into 1/4-inch thick wedges.
In a bowl, toss the boiled potatoes and fennel wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the potatoes and fennel slices onto the grill. Grill for 3–5 minutes per side or until they develop grill marks and are tender. Remove from the grill and let cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the grilled potatoes, grilled fennel, chopped parsley, and dill. Pour the dressing over the salad and toss gently to combine.
Serve warm, room temperature, or chilled. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 21.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
