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Warm Grilled Potato and Fennel Salad with Herbed Buttermilk Dressing

Ingredients: 2 small, cleaned and patted dry potato, white 264/5629 Quart(s) olive oil 1 Ounce(s) to taste salt 1 Ounce(s) to taste, freshly ground black pepper 1 large fennel bulb 1 large onion, yellow sweet 3/16 Quart(s) buttermilk 4 Ounce(s) sour cream 2 vinegar, apple cider 1/4 or hot red pepper sauce tabasco sauce 2 chopped green onion 2 Bunch(s) chopped fresh parsley 163/10000 Pound(s) chopped fresh dill 163/10000 Pound(s) minced fresh garlic 4/23 Ounce(s) chopped fresh oregano 1 reserved fennel fronds Directions: Preheat the grill to medium-high. 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 olive oil and lightly season with salt and pepper. Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side. Remove from the grill and place on a cutting board. Roughly chop. Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately. Herbed Buttermilk Dressing: In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly. Yield: 1 1/4 cups Comments: Grilling the potatoes took too long the first time I made this salad, so I boiled them to partially cook them the second time I made this recipe.
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