Prep: 10 min., Cook: 10 min., Grill: 8 min. Low in starch with a creamy texture and paper-thin skin, fingerling potatoes don't need to be peeled. Parboiling jump-starts the cooking process for the grill. Prep the dressing and other ingredients while the potatoes simmer.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.
Place potatoes on cooking grate of grill, and grill, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Remove from grill, and gently toss warm potatoes with dressing. Transfer to a serving platter, and sprinkle with cheese and almonds.