Smoky grilled baby potatoes tossed in a creamy, herby Dijon dressing with plenty of Garlic & Shallot Butter.
WHAT DO I NEED?
For the Potatoes
2 lbs baby Yukon gold potatoes, halved
2 tbsp Garlic & Shallot Butter, melted
For the Dressing
½ cup mayonnaise
1½ tbsp Dijon mustard
1 tbsp fresh lemon juice
¼ cup fresh dill, chopped
2 tbsp fresh chives, chopped
½ cup celery, finely diced
¼ cup red onion, finely diced
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp Garlic & Shallot Butter, softened or melted
Preheat your grill to medium-high heat. Toss the halved potatoes with 2 tablespoons melted Garlic & Shallot Butter, making sure they’re evenly coated.
Place the potatoes cut-side down on the grill. Grill for 15–20 minutes, turning occasionally, until golden and charred on the outside and completely tender when pierced with a fork.
While the potatoes grill, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, chives, celery, red onion, salt, pepper, and 3 tablespoons Garlic & Shallot Butter.
Transfer the warm grilled potatoes to a large bowl and gently toss with the dressing until evenly coated.
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or chilled.
