1 Video | Photo: Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette Recipe
Ingredients
- 1/4 cup white wine vinegar
- Water, as needed
- 1 tablespoon chopped shallot
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- 2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
- 1/2 cup canola oil, plus more as needed
- Salt and freshly cracked black pepper
- 12 fingerling potatoes, par-boiled and halved
Directions
Preheat a grill to medium heat.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.
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By doughh
on November 21, 2012
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Love this recipe, great off of the grill or under the broiler. The tarragon vinaigrette really adds a new and exciting flavor...highly recommend!
By Food Gma 11406239
Colorado
on June 13, 2012
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These are so doggone good! I've made them a few times now. The only thing I do differenlty is put them on heavy duty foil on the grill so I don't lose any through the grate. I actually planted a tarragon plant just for this recipe. The potatoes have a tart bite to them so they are excellent with a sweet barbecued meat. Going to the store right now to get the ingredients!
By bluesix21_10032008
Los Angeles, CA
on August 20, 2011
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This goes really well with any kind of potato whether its grilled or not. I have used it with cold potato salad ingredients and its give you a nice tangy sophisticated twist on the dish that makes people think its 'gourmet'. On the show Bobby used Dijon mustard (which has white wine in it and compliments the white wine in the recipe You can pretty much take it as a given that whenever a food network chef says mustard but doesn't specify what kind, its Dijon. They aren't talking about French's, altho I have tried this with French's and it will work in a pinch if you're out of Dijon but just doesn't work as well.
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