ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Fingerling Potato Salad

Photo: Jennifer Davick; Styling: Melanie Clark
Yield Makes 4 servings
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.

Ingredients

How to Make It

  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.