Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette

1. 1

   Preheat a grill to medium heat.

2. 2

   Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth.

3. 3

   With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified.

4. 4

   Adjust the seasoning with salt and black pepper, to taste.

5. 5

   Brush the potatoes with some canola oil and season them with salt and black pepper, to taste.

6. 6

   Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through.

7. 7

   Transfer them to a platter and immediately drizzle with the vinaigrette.

8. 8

   Garnish with a few tarragon leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.