once upon a chef
– 1 pound baby Yukon Gold potatoes – ¼ cup mayonnaise, best quality such as Hellman's or Duke's – ¼ cup Dijon mustard – 1 tablespoon + 1 teaspoon salt – ¼ teaspoon freshly ground black pepper – 3 cloves garlic, minced – 2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination) – 1 tablespoon chopped fresh Italian parsley, for garnish (optional)
Begin by cooking the potatoes. Place them in a single layer in a medium saucepan and cover with an inch of water. Bring to a boil, and then simmer for 12 minutes.
To stop the cooking process and quickly cool the potatoes, drain and then run under cold water.
Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper. Whisk until smooth.
Gently toss the cooled potatoes with the mustard sauce.
Then grill for about 3 minutes per side, until crisp and slightly charred. Transfer the potatoes to a serving dish and sprinkle with fresh parsley to add a pop of color, if you like.