Grilled Baby Potatoes with Dijon Mustard & Herbs
 A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout! Ingredients 1 pound baby Yukon Gold potatoes ¼ cup mayonnaise, best quality such as Hellman's or Duke's ¼ cup Dijon mustard 1 tablespoon + 1 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cloves garlic, minced 2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination) 1 tablespoon chopped fresh Italian parsley, for garnish (optional) 1 pound baby Yukon Gold potatoes ¼ cup mayonnaise, best quality such as Hellman's or Duke's ¼ cup Dijon mustard 1 tablespoon + 1 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cloves garlic, minced 2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination) 1 tablespoon chopped fresh Italian parsley, for garnish (optional) Instructions Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool. Preheat the grill to medium-high heat. In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme. Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes. Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using). Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling. Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool. Preheat the grill to medium-high heat. In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme. Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes. Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using). Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling. Nutrition Information Powered by Per serving (6 servings) Calories: 134 Fat: 8g Carbohydrates: 14g Sugar: 1g Fiber: 2g Protein: 2g Sodium: 503mg Cholesterol: 4mg Per serving (6 servings) Calories: 134 Fat: 8g Carbohydrates: 14g Sugar: 1g Fiber: 2g Protein: 2g Sodium: 503mg Cholesterol: 4mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.