Grilled Potato Fennel Salad With Herb Buttermilk Dressing Recipes

BUTTERMILK HERB DRESSING

Steps:

• Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

FENNEL POTATO SALAD

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.

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.