Grilled Fingerling Potato Salad with Creamy Herb Dressing

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

• 3 oz. cream cheese, softened
• 1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
• 1/4 cup whole milk
• 2 Tbs. mayonnaise
• 4 tsp. white wine vinegar 
• 1 Tbs. grainy Dijon mustard
• 1/2  tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 3 lb. fingerling potatoes, halved lengthwise
• 8 large shallots, peeled and halved
• 3 Tbs. olive oil

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside.


Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill.


In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper.


Serve warm.