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
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.
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