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Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette

1/4-cup white wine vinegar
Water, as needed
1-tbsp chopped shallot
1-tbsp mustard
1-tbsp mayonnaise
2-tbsp chopped fresh tarragon leaves, plus leaves for garnish
1/2-cup canola oil, plus more as needed
Salt and freshly cracked black pepper
12-fingerling potatoes, par-boiled and halved

Preheat grill to medium heat
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth
With the blender still running, slowly pour in the oil and blend until the vinaigrette has emulsified
Adjust the seasoning with salt and black pepper, to taste
Brush the potatoes with some canola oil and season them with salt and black pepper, to taste
Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through
Transfer them to a platter and immediately drizzle with the vinaigrette
Garnish with a few tarragon leaves and serve