Mustard Aioli-Grilled Potatoes with Fines Herbes
Tender baby Yukon gold potatoes grilled to perfection and coated in a flavorful mustard aioli, finished with a sprinkle of fresh herbs. This elegant side dish combines the creaminess of aioli with the punch of two types of mustard and fresh fines herbes.
Ingredients
- •½ cup mayonnaise
- •2 cloves garlic
- •1 tablespoon Dijon mustard
- •1 tablespoon whole grain mustard
- •to taste Kosher salt and black pepper
- •2½ pounds baby Yukon gold potatoes
- •2 tablespoons flat-leaf parsley
- •1 tablespoon chives
- •1 tablespoon tarragon
Cooking Instructions
- 1.
1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
30 min
- 2.
2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
20 min
- 3.
3. Heat your grill to medium for direct grilling.
10 min
- 4.
4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
8 min
- 5.
5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
2 min
