Grilled Potato And Fennel Salad

• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 scallions (white parts plus half of the green), sliced thin
• salt and freshly ground pepper to taste
• 4 Idaho potatoes, peeled, sliced 1/4 inch thick, and brushed with extra virgin olive oil
• 2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered, sliced 1/4 inch thick, and brushed with extra virgin olive oil

1. In a bowl, whisk the mayonnaise together with the lemon juice, garlic, scallions, and salt and pepper. If it's thicker than heavy cream, thin it with a little water.
2. Grill the potato slices on a covered grill until they're brown and tender, 2 or 3 minutes per side. Grill the fennel slices for 2 minutes per side, uncovered. Arrange the potato and fennel slices in an alternating pattern on a large platter. Drizzle the sauce over them.

mayonnaise, lemon juice, clove garlic, scallions, salt, potatoes, fennel bulbs

Taken from www.epicurious.com/recipes/member/views/grilled-potato-and-fennel-salad-1241576 (may not work)