Grilled Fingerling Potato Salad
Photo: Jennifer Davick; Styling: Melanie Clark
- Vegetable cooking spray
- 2 pounds fingerling potatoes, halved
- Lemon-Herb Dressing With Chives and Tarragon
- 1/2 cup crumbled Gorgonzola or feta cheese
- 1/3 cup chopped lightly salted roasted almonds
- 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.
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