Mustard Aioli Grilled Potatoes with Fine Herbs


  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons kosher salt, plus more for sprinkling
  • 2 ½ pounds baby Yukon gold potatoes, scrubbed
  • Kosher salt and freshly ground black pepper
  • + 5 more ingredients
    • 2 cloves garlic, smashed to a paste
    • 1 teaspoon honey
    • 1 heaping tablespoon whole grain mustard
    • 1 heaping tablespoon Dijon mustard
    • ½ cup mayonnaise

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.

View full recipe at SpringPad


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