Mustard Aioli Grilled Potatoes with Fine Herbs

Name: Mustard Aioli Grilled Potatoes with Fine Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 heaping tablespoon Dijon mustard; 1 heaping tablespoon whole grain mustard; 1 teaspoon honey; 2 cloves garlic, smashed to a paste; Kosher salt and freshly ground black pepper; 2 1/2 pounds baby Yukon gold potatoes, scrubbed; 2 tablespoons kosher salt, plus more for sprinkling; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh tarragon; Freshly ground black pepper

Servings: persons

1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

1
For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
2
Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches.
3
Add the salt and bring to a boil over high heat.
4
Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes.
5
Drain well and cool slightly.
6
Preheat the grill to medium for direct heat.
7
Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt.
8
Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes.
9
Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes.
10
Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper.
11
Serve the potatoes with the remaining mustard aioli.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 heaping tablespoon Dijon mustard, 1 heaping tablespoon whole grain mustard, 1 teaspoon honey, and more.

Yes, Mustard Aioli Grilled Potatoes with Fine Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!