Grilled Potato Salad With Feta And Dill

• 1 pound small gold potatoes
• 1/4 pound feta cheese, crumbled
• 2 tablespoons extra-virgin olive oil
• zest and juice of one lemon
• 1/2 cup dill, finely chopped
• 1 shallot finely chopped
• Kosher salt and freshly ground black pepper

1. Cover potatoes with water in a large pot, add plenty of salt and bring to a boil.
2. Cook for about 10 minutes, then drain and allow potatoes to cool to room temperature.
3. Meanwhile, preheat your grill to medium heat.
4. Slice potatoes in half, transfer to a large mixing bowl and toss with a tablespoon of the olive oil to coat lightly.
5. Grill the potatoes for 12-15 minutes with the lid closed, turning once halfway through.
6. Remove from the grill and allow to cool to room temperature.
7. In a large bowl, whisk together olive oil, lemon juice, dill and shallots.
8. Add the potatoes and toss to combine, then season to taste with salt and pepper.
9. Add the crumbled feta and toss gently to distribute.
10. Let sit for 20 minutes and serve.

gold potatoes, feta cheese, extravirgin olive oil, lemon, dill, shallot, kosher salt

Taken from www.foodrepublic.com/recipes/grilled-potato-salad-with-feta-and-dill-recipe/ (may not work)