These have become a family favorite. Both the step-daughter who doesn't like mayo and the step-daughter who doesn't like mustard like them
4-6 servings
The Aioli:
1/2 cup mayo
1 heaping tablespoon of dijon mustard
1 heaping tablespoon of who grain mustard
1 teaspoon of honey
2 garlic cloves mashed to a paste
Kosher salt and ground black pepper
2 1/2 pounds Yukon Gold potatoes
2 tablespoons of kosher salt, plus extra for sprinkling
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
Ground black pepper
Whisk the mayo, both mustards, honey and garlic, and sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes and up to the day before.
Put the potatoes in a pot and fill with cold water to 2 inches above the potatoes. Add the salt and bring to a boil over high heat. Cook until a skewer inserted into the center of each potatoes meets with some resistance - about 12-15 minutes. Drain well and cool slightly [TB note: I've let them sit for as much as an hour before the next step]
Setup grill for medium direct heat [TB: I've also started these indirect with the SnS and finished at a high heat - you just have to watch them closely]. Cut the potatoes in half [TB: or into large chunks] and toss with some of the Aioli and sprinkle with salt. Place the potatoes on the grill and grill until golden brown - about 3 minutes. Flip them over and grill until cooked through - about another 3 minutes.
Transfer to your serving dish and spring with the parsley, chives and tarragon, and sprinkle with salt and pepper. Serve with the remaining Aioli.
[TB: I've also parboiled these a little longer and made more of a chunky mashed potatoes also]
Photo: mine; Recipe: from foodnetwork.com
4-6 servings
The Aioli:
1/2 cup mayo
1 heaping tablespoon of dijon mustard
1 heaping tablespoon of who grain mustard
1 teaspoon of honey
2 garlic cloves mashed to a paste
Kosher salt and ground black pepper
2 1/2 pounds Yukon Gold potatoes
2 tablespoons of kosher salt, plus extra for sprinkling
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
Ground black pepper
Whisk the mayo, both mustards, honey and garlic, and sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes and up to the day before.
Put the potatoes in a pot and fill with cold water to 2 inches above the potatoes. Add the salt and bring to a boil over high heat. Cook until a skewer inserted into the center of each potatoes meets with some resistance - about 12-15 minutes. Drain well and cool slightly [TB note: I've let them sit for as much as an hour before the next step]
Setup grill for medium direct heat [TB: I've also started these indirect with the SnS and finished at a high heat - you just have to watch them closely]. Cut the potatoes in half [TB: or into large chunks] and toss with some of the Aioli and sprinkle with salt. Place the potatoes on the grill and grill until golden brown - about 3 minutes. Flip them over and grill until cooked through - about another 3 minutes.
Transfer to your serving dish and spring with the parsley, chives and tarragon, and sprinkle with salt and pepper. Serve with the remaining Aioli.
[TB: I've also parboiled these a little longer and made more of a chunky mashed potatoes also]
Photo: mine; Recipe: from foodnetwork.com
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