- 6
Ingredients
- 3 oz cream cheese, softened
- 1/2 cup packed fresh herbs, chopped (basil, chives, parsley, dill)
- 1/4 cup whole milk
- 2 Tbsp mayonnaise
- 4 tsp white wine vinegar
- 1 Tbsp grainy Dijon mustard
- 1/2 tsp finely grated lemon zest
- kosher salt and freshly ground black pepper
- 3 lbs fingerling potatoes, halved lengthwise
- 8 large shallots, peeled and halved
- 3 Tbsp olive oil
Preparation
Step 1
In a large bowl, combine the cream cheeese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest and 3/4 tsp each of the salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside.
On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes.
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 additional salt and pepper. Serve warm.