Servings: four as a side dish.
By par-cooking your potatoes before they go on the grill, they’ll have a soft, almost cakey texture on the inside when they’re done, but they’ll still have that terrific grilled flavor. The mayonnaise not only adds flavor to the potatoes, but helps keep them from sticking to the grill.
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Olive Oil & Herb-Grilled Potatoes: In place of the mustard-mayonnaise mixture, toss the potatoes with 3 Tbs. extra-virgin olive oil, 3 tsp. mixed chopped hardy herbs (such as rosemary, sage, or thyme), and a pinch of crushed red pepper flakes.
Tapenade-Grilled Potatoes: In place of the mustard-mayonnaise mixture, toss the potatoes with 3 Tbs. extra-virgin olive oil and 1 Tbs. black olive tapenade.
These were tasty and easy. Would make for company or for a quick weeknight side.
Served these with Mediterranean Grilled Pork with Tomato-Olive Salsa from this site. I had no trouble with the sauce sticking and thought the end product was very good. With the variations I think this is a great recipe for a quick weeknight barbeque with burgers or an elegant side for a dinner party.
Delicious. Served the potatoes with grilled salmon and it was a terrific pairing. The mustard and rosemary really complemented the salmon. I dried the potatoes thoroughly and had no trouble with the coating.
I cooked this on a gas grill tonight and the mayo-mustard coating doesn't stick unfortunately. I was grilling a roast and mushrooms at the same time so while doing that, I made a little more of the sauce so when the potatoes were done, I placed them in that bowl and tossed them so they'd have a nice coating when we ate them.
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