• 4servings
  • 55minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup prepared mayonnaise

  2. 1/4 cup malt vinegar

  3. 2 garlic cloves, mashed into a paste

  4. 1 tablespoon Dijon mustard

  5. 1 tablespoon finely chopped fresh tarragon leaves

  6. Salt and freshly ground coarse black pepper

  7. 6 russet potatoes, scrubbed

  8. 1/4 cup canola oil

Instructions Jump to Ingredients ↑

  1. Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.

  2. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

  3. Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.

  4. Transfer to a serving dish and serve with the aioli alongside.


Send feedback