Grilled Fennel And Potato Salad Recipes

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POTATO, RED PEPPER, AND FENNEL SALAD



Potato, Red Pepper, and Fennel Salad image

Categories     Salad     Pepper     Potato     Vegetable     Side     Vegetarian     Backyard BBQ     Fennel     Bell Pepper     Fall     Summer     Vegan     Gourmet

Number Of Ingredients 5

1 1/2 lb small (1 1/2-inch) red potatoes
1/2 fennel bulb (sometimes called anise)
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
1 large red bell pepper, cut into 1/2-inch pieces

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.

FENNEL POTATO SALAD



Fennel Potato Salad image

Lowfat yogurt replaces mayonnaise in the dressing for this salad. It's from the Garden Fresh Salad cookbook. Note: Chill time is 1 to 2 hours.

Provided by CJAY8248

Categories     Potato

Time 30m

Yield 5 cups salad, 10 serving(s)

Number Of Ingredients 11

8 -10 red potatoes, sliced
4 eggs, hard-cooked
1/2 cup celery, sliced
1/2 cup fennel, chopped
1/4 cup onion, chopped
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon fresh chives, chopped
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
  • In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.

Nutrition Facts : Calories 166.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 85.3, Sodium 86.9, Carbohydrate 29.5, Fiber 3.3, Sugar 3.3, Protein 6.6

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