Grilled fingerling potatoes

By Bexter

Ingredients

• Salt, to taste
• 3 lb. fingerling potatoes, such as red Russian, Yukon Gold or any thin-skinned new potato
• 1/2 cup plus 2 Tbs. white wine
• Olive oil for brushing
• 1/2 cup mayonnaise
• 1 Tbs. whole-grain mustard
• 2 Tbs. minced fresh flat-leaf parsley
• 2 Tbs. minced fresh tarragon
• Freshly ground pepper, to taste

Details

Servings 6

Preparation

Step 1

Bring a pot three-fourths full of salted water to a boil over high heat. Add the potatoes and return to a boil. Cover, reduce the heat to medium-high and parboil until the potatoes can be pierced with the tip of a knife but are not completely tender, about 10 minutes. Drain.

In a large bowl, combine the warm potatoes and the 1/2 cup wine and stir to coat. Let cool to room temperature, stirring often. Cut the potatoes in half lengthwise and brush with olive oil.

In a small bowl, stir together the mayonnaise, mustard, the 2 Tbs. white wine, the parsley and tarragon. Let the dressing stand for 10 minutes.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.

Arrange the potatoes on the grill grate or in the basket directly over medium-high heat. Grill, turning once, until the potatoes are nicely grill-marked, about 5 minutes per side.

Transfer the potatoes to a large bowl, add the dressing and stir to coat. Season with salt and pepper. Serve the potatoes immediately or cover tightly, refrigerate for about 1 hour and serve cold. Serves 6 to 8.