Mustard Aioli Grilled Potatoes with Fine Herbs

Ingredients

• 6 servings pepper black freshly ground
• 1 tablespoon dijon mustard 
• 1 tablespoon chives fresh finely chopped
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1 tablespoon tarragon fresh finely chopped
• 2 cloves garlic smashed
• 1 teaspoon honey 
• 2 tablespoons kosher salt plus more for sprinkling
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup mayonnaise 
• 1 tablespoon grain mustard whole
• 2.5 pounds baby yukon gold potatoes scrubbed

Equipment

• bowl
• whisk
• pot
• grill
• skewers

Directions

1. Watch how to make this recipe.
2. 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.
3. Put the potatoes in a pot and cover with cold water by 2 inches.
4. Add the salt and bring to a boil over high heat. 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. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes.
9. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper.
10. Serve the potatoes with the remaining mustard aioli.