Lunch: Mustard Aioli-Grilled Potatoes with Fines Herbes

Recipe by Bobby Flay with Stephanie Banyas and Sally Jackson An abundance of mustard seeds grows in California's Napa Valley—as it does in the south of France; the regions share a similar climate. It makes sense, then, that many of the same ingredients f

Ingredients

1/2 cup mayonnaise
2 garlic cloves, smashed to a paste
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon

Instructions

Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
Heat your grill to medium for direct grilling.
Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

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