Mustard Aioli Grilled Potatoes with Fine Herbs

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Mustard Aioli:
  • 1/2 cup mayonnaise
  • 1 heaping tablespoon Dijon mustard
  • 1 heaping tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 cloves garlic, smashed to a paste
  • Kosher salt and freshly ground black pepper
  • Potatoes:
  • 2 1/2 pounds baby Yukon gold potatoes, scrubbed
  • 2 tablespoons kosher salt, plus more for sprinkling
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • Freshly ground black pepper
Directions
Watch how to make this recipe.
  • For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.

  • Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.

  • Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Grilling on TV