Rosemary-Mustard Grilled Potatoes
- 2 Tbs. Dijon mustard
- 1 lb. medium red- or yellow-skinned potatoes
- 2 tsp. chopped fresh rosemary
- Kosher salt
- freshly ground pepper
- ¼ cup mayonnaise
Wash the potatoes and cut them into 3/8-inch slices. Cover the potatoes with cold water and 1 Tbs. salt in a saucepan. Bring to a boil, lower to a gentle simmer (you don't want them to break up), and cook until they're almost but not quite fully cooked, 4 to 6 minutes. The potatoes will still be ...