What Will You Be Feasting on This Memorial Day Weekend? Burgers? Dogs? Fresh Fruit Salad?

Hello, foodies…
 
Happy Memorial Day weekend! I hope a warm, sunny forecast is in your future this weekend. Sounds like we’ve got a mixed bag near Philadelphia. In fact, right now, it’s so dark outside I’d swear it’s nighttime! I think what I need is a tasty, summery recipe to get me in the holiday spirit. My Grilled Potato Salad is just the ticket!


 
Grilled Potato Salad
 
This recipe is prepared with the Technique® Punched 18/10 Stainless Steel Grill Roaster (K37116).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
 
Dressing:
3/4 cup olive oil
1/3 cup + 1 Tbsp apple cider vinegar
2 Tbsp Dijon mustard
1/4 tsp ground black pepper
1/2 tsp salt
3 Tbsp fresh tarragon, chopped
 
Salad:
3-1/2 lbs red bliss potatoes, halved lengthwise
3-1/2 tsp salt, divided
3 medium red onions, peeled and cut into 6 wedges
2 large red peppers, tops removed, seeded, and cut into 3 pieces
2 fennel bulbs, cut into 1/2" slices
1/3 cup vegetable oil
1 tsp ground black pepper
 
Directions:
 
To prepare the dressing, place the oil, vinegar, mustard, pepper, salt, and tarragon into a blender or food processor and mix until completely combined. Set aside.
 
To prepare the salad, place the potatoes into a large stockpot. Cover the potatoes with water, add 1-1/2 teaspoons of salt, and stir. Bring the water to a boil over medium-high heat, about 15–20 minutes.
 
While the potatoes are cooking, preheat the grill to medium-high.
 
When the potatoes are fork tender, drain and run cold water over the potatoes, cooling them. Drain again and set aside.
 
Place the cooked potatoes, red onion wedges, red pepper pieces, and sliced fennel into a large bowl. Pour the oil over the veggies and gently toss to coat. Sprinkle with the remaining salt and pepper and toss again.
 
In batches, grill the veggies until nicely charred and tender, flipping them often to ensure even cooking. (The onions and peppers will take about 8–10 minutes; the fennel will take about 10–12 minutes; the potatoes will take 12–15 minutes.)
 
Spoon the veggies into a large serving bowl and let them cool for 5–7 minutes. Then, transfer the veggies to a large cutting board and cut into bite-size pieces. Return the veggies to the bowl and drizzle with the dressing.
 
Here’s the recipe in photos, foodies. Veggies can be a little tricky to grill, so I wanted to show you that step.
 

Halve the potatoes lengthwise. You don’t want them any smaller, otherwise they might fall down the grill grates. Cook about 15–20 minutes, then drain.
 

While the potatoes are cooking, prep your veggies and go turn the grill on. You’ll be cooking the veggies over medium-high heat.
 

Again, cut the veggies in large pieces for grilling purposes. You’ll cut them down after grilling.
 

Fennel is one of my favorite veggies…it tastes a little like licorice. The entire plant is edible…from the fronds (those frilly green things) to the seeds, which are what gives sausage its unique flavor. You only need the bulb for this recipe. Save the fronds if you like to garnish salads or soups.
 

Move the veggies to a big bowl…note the large chunks!
 

Drizzle with the oil, salt, and pepper and give the veggies a good toss.
 

In batches, grill the veggies until nicely charred and tender. Flip them often to ensure even cooking. The fennel will take about 10–12 minutes to cook.
 

The onions and peppers will take about 8–10 minutes to cook.
 

And  the potatoes will take 12–15 minutes.
 

Spoon the veggies into a large serving bowl and let them cool for 5–7 minutes, or until you’re able to handle them comfortably. Then, cut the veggies into bite-sized pieces.
 

While the potatoes are cooling, mix up the dressing. This is fresh tarragon. You can use dried, but as with most herbs, fresh are more aromatic. If you have leftover leaves, freeze them. They’ll keep for about 3-5 months and you don’t need to defrost them before using.
 

If you’d rather just mix up the dressing by hand, feel free. Just chop those tarragon leaves finely. If you use a food processor, no need to chop at all.
 
That’s it! Now, let’s say you’re outside ready to grill these veggies—or getting ready for your Memorial Day Cookout! Do you have any propane? Here’s an easy way to check. Thanks, America’s Test Kitchen!
 

 
Let’s get to your blog question. Tell me what you’ll be feasting on during this Memorial Day weekend. Hamburgers? Hot dogs? Fresh fruit salad? Maybe my Grilled Potato Salad? Have a very happy holiday, foodies, and do take time to recognize all those who sacrificed their lives to protect our precious freedom. We salute you!
 
Keep it flavorful!
—David
 
P.S. If you’re looking for another great barbecue side, my good friend Jill Bauer’s got a great Black Bean Salad recipe.
 

 
Check out her blog for the recipe and a great DIY idea for your serving table!