once upon a chef

Grilled Baby Potatoes with Dijon Mustard & Herbs


– 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)

A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. The key is to fully cook the potatoes before grilling them.

Step #1

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.

Step #2

To stop the cooking process and quickly cool the potatoes, drain and then run under cold water.

Step #3

Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper. Whisk until smooth.

Step #4

Gently toss the cooled potatoes with the mustard sauce.

Step #5

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.