Mustard Aioli-Grilled Potatoes with Fines Herbes
Author: 
Serves: 4-6
 
Ingredients
  • 1 cup mayonnaise
  • 4 garlic cloves, smashed to a paste
  • 2 heaping Tbsp Dijon mustard
  • 2 heaping Tbsp whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 2½ lbs baby Yukon gold potatoes, scrubbed (preferably Idaho)
  • 2 Tbsp finely fresh flat-leaf parsley leaves, chopped
  • 1 Tbsp fresh chives, finely chopped
  • 1 Tbsp fresh tarragon, finely chopped
Instructions
  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.
  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.
  3. Heat your grill to medium for direct grilling.
  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.
  5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
Recipe by Bistro OneSix at https://bistroonesix.com/papas-for-papa/