Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette
- Level: Easy
- Yield: 4 servings
- Nutritional Information Per Serving (Serving size 1 of 4): Calories 429, Total Fat 30 g, Saturated Fat 3 g, Carbohydrates 36 g, Dietary Fiber 5 g, Sugar 2 g, Protein 5 g, Cholesterol 1 mg, Sodium 579 mg
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- 1/4 cup white wine vinegar
- Water, as needed
- 1 tablespoon finely chopped shallot
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- 2 tablespoons fresh tarragon leaves, chopped, plus extra for garnish
- 1/2 cup canola oil, plus more if needed
- Salt and freshly ground black pepper
- 12 fingerling potatoes, parboiled and halved
Instructions
- Fire up your grill to medium heat and get ready for smoky, irresistible flavor.
- In a blender, combine vinegar, a splash of water, shallots, mustard, mayonnaise, and chopped tarragonblend until silky smooth. With the motor running, slowly drizzle in canola oil to create a luscious, emulsified vinaigrette. Season boldly with salt and fresh cracked pepper.
- Brush the halved, parboiled fingerlings with oil, sprinkle with salt and pepper, and place cut-side down on the grill. Grill until golden and charred just right, then flip and cook until tender and perfect.
- Plate the hot potatoes and drench them in that creamy tarragon vinaigrette. Scatter extra tarragon on top, serve immediately, and watch everyone dive inthis side dish will steal the show at your next grill-out!
