The last two days I’ve highlighted the Cookina Reusable Grilling Sheet and Colman’s Dry Mustard. Today it is time to show off Colman’s wet Mustard.
These potatoes were tangy, flavorful and hit the spot. They were so easy to make and will be a staple on my grill all summer long!
It looks like there is a lot here, but they are a breeze.
First make the aioli. For those not familiar with the term, it is merely a sauce made of garlic, olive oil, lemon juice, and usually egg yolks. Using mayonnaise is an easy substitution.
Boil the potatoes for a bit, let them cool and then mix with some of the aioli.
I just dumped them right on the hot grill.
Mustard Aioli Grilled Potatoes with Fine Herbs
Prep Time: 40 min | Cook Time: 25 min | Servings: 4 to 6 servings | Difficulty: Easy
1/2 cup mayonnaise
2 heaping tablespoons of Colman’s Mustard (original recipe calls for 1 heaping tablespoon each of Dijon and whole grain mustards)
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
For the mustard aioli: Whisk the mayonnaise, 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.
Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. 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. Drain well and cool slightly.
Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. 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. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.