Mustard Aioli-Grilled Potatoes with Fines Herbes
['1/2 cup mayonnaise', '2 garlic cloves, smashed to a paste', '1 heaping tablespoon Dijon mustard', '1 heaping tablespoon whole grain mustard', 'Kosher salt and freshly ground black pepper', '2 1/2 pounds baby Yukon gold potatoes, scrubbed', '2 tablespoons finely chopped fresh flat-leaf parsley leaves', '1 tablespoon finely chopped fresh chives', '1 tablespoon finely chopped fresh tarragon']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.