Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette

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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!

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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!

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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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I'm on a low carb diet, but these potatoes were to good not to eat.

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Loved this and will be making it all summer long with the tarragon from my herb garden. This fantastic vinaigrette could be used in all sorts of recipes.

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This sounds amazing! Will try this for dinner. Did those that made this recipe use dijon mustard?

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Delicious! The vinaigrette goes perfect with potatoes..I did think it was a tad thin and honestly see no need for adding a splash of water. I could see how people would like it on the thinner side but I added another tablespoon of mayo to thicken it up. Otherwise, perfect!

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Tasty? Yes...very tasty! Cannot give a recipe 5 stars unless the directions are complete. This one does not specify the type of mustard that Bobby uses and it does not specify the time needed to properly grill the potatoes. Both are needed to properly prepare this recipe, IMO!

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I've done more than a few of Bobby's recipes and I swear to you this is by far and away THE best one yet. The dressing is simply beyond believing! Tart, refreshing, incredibly flavorful. You could cook old shoes in this stuff and they'd be delicious. If the thunderstorms hold off this evening we'll be grilling the potatoes in about an hour. And if the rain comes, whoGAS. The potatoes are simply an excuse to delight in this tarragon-shallot delight. When I get a grip I'm hoping I'll think of other ways to use this world class vinaigrette. It should serve up wonderfully with a raft of different grilled veggies and I'm even considering dribbling some on grilled filet mignon in place of the traditional pat of butter. Then again, maybe I'll just put some vodka in it and drink it : OUTSTANDING, Bobby ! ! !

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I love the lighter consistency of the dressing compared to traditional potato salad. Tarragon is one of my favorites and the zip of the mustard and vinegar is perfect!