Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Fingerling Potato Salad with Creamy Herb Dressing

Scott Phillips

Servings: 6

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

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 20
  • Sodium (mg): 300
  • Carbohydrates (g): 44
  • Fiber (g): 4
  • Protein (g): 6


  • 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.

Serve warm along with grilled bratwurst for a hearty meal.


Rate or Review


  • grlup | 03/22/2015

    It was disappointing. Was hoping for something more. It seemed a bit too rich with the amount of cream cheese used. The cheese seemed to overwhelm the herbs and I used plenty of fresh herb as the recipe stated. EDIT: I had to come back and add a comment. This was much better after sitting overnight in the fridge. It was good as a cold potato salad versus serving up while warm.

  • MairiC | 09/02/2014

    Lovely! I love trying new and different potato salad recipes. I used buttermilk instead of whole, and used cilantro, basil, and chives. Wasn't up for firing up the grill, so roasted the potatoes and shallots instead.

  • penelopeplantlady | 06/08/2014

    Not my favorite. I had such high hopes, because I liked the idea of the grilled onion, potato flavor. Grills certainly vary, and so I think it's important to understand yours. Following the directions, things weren't getting done. So, I turned on the sear burner again to raise the temperature. Took the shallots off before the potatoes. Fine! Mixed all together, and it just seemed too rich.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks