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Grilled Potato Fennel Salad With Herb Buttermilk Dressing

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“This is an Emeril Lagasse recipe from Emeril Live, episode:Quick Grilling. You may use the oven to cook the potatoes if there isn't enough room on the grill. It is good cold too, but may need a little milk added to thin the dressing. Using fresh herbs really enhances the dressing. Enjoy!”
1hr 10mins

Ingredients Nutrition


  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. 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.
  3. Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges.
  4. 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).
  5. Remove from the grill and place on a cutting board. Roughly chop.
  6. 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.
  7. Herb Buttermilk Dressing:.
  8. In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
  9. Add the scallions, parsley, dill and oregano. Add the chopped fennel fronds, to taste (1 to 2 tablespoons).
  10. Adjust seasoning with salt and pepper.
  11. Pour over the vegetables and toss to coat. Enjoy!
  12. Yield: 1 1/4 cups.

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