Grilled Fingerling Potato Salad

Photo: Jennifer Davick; Styling: Melanie Clark
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.

Yield:

Makes 4 servings

Recipe from


Ingredients

Vegetable cooking spray
2 pounds fingerling potatoes, halved
1/2 cup crumbled Gorgonzola or feta cheese
1/3 cup chopped lightly salted roasted almonds

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.

2. 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.

3. 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.

Note:

August 2009