• 2 shallots, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 2 tablespoons Dierbergs olive oil (divided)
• 4 medium red or Yukon gold potatoes (about 2 pounds), quartered lengthwise
• ½ cup Dierbergs dairy sour cream
• ½ cup mayonnaise
• ¼ cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• Coarse salt and freshly ground black pepper

Place shallots and garlic on large sheet of heavy-duty foil. Drizzle with 1 teaspoon of the olive oil. Bring sides of foil to center in series of locked folds, allowing space for steam; fold up ends to seal completely. Set aside.

 

In large bowl, toss potatoes with remaining olive oil. Place potatoes on oiled grid over medium heat; cover and  grill turning occasionally until tender, about 20 minutes.

 

Place foil packet on grid; grill turning occasionally until packet puffs slightly, about 12 minutes.

 

In medium bowl, combine roasted shallot and garlic with remaining ingredients. Cut warm potatoes into bite-size pieces; toss with mayonnaise mixture.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 308
Cholesterol: 15 mg
Fat: 21 g
Sodium: 135 mg
Carbohydrates: 25 g
Protein: 4 g
Fiber:
Saturated Fat: N/A