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Grilled potatoes with Mustard Aioli

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Saturday, 22 June 2013 08:52


  • 1/2 cup mayonnaise
  • 2 garlic cloves, chopped
  • 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


  • 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.
  • 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 fork inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
  • Heat your grill to medium for direct grilling.  Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill in grill basket until golden brown on all sides, about 8 minutes.
  • Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.


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