Grilled Fingerling Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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 |
Directions:
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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