Grilled Potatoes w/ Lemon-Garlic-Chive Aioli

These potatoes are pretty darn good. You could consider it a very easy Potato Salad without all the fuss. I don't usually measure much out when I am cooking, so with this I typically use more mayo than I have listed here. The potatoes will really absorb everything, and I like lots of flavor and sauce. So you can do what ever you want with this. I also made it with dill for a reunion last weekend due to the fact that I forgot to cut some chives before I headed to my brothers house. It turned out great with the dill! I also didn't put them on the grill for the reunion because of the lack of grill space and time, and they still turned out great. So just do whatever you want with it.


3 pounds small new potatoes (do not peel)
3/4 cup Mayo (I use more)
2 tsp chopped garlic (I use the stuff already chopped in the jar)
1/4 cup fresh lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
3 Tbs olive oil
1/4 cup finely chopped chives


In a large pot of salted water, boil the potatoes until just cooked through but not completely soft, 10 to 15 minutes, depending on the size. Drain immediately and set aside to cool.

Combine the mayo, garlic, lemon juice, chives salt, and pepper in a bowl and whisk together until smooth.

Cut potatoes in half & brush with oil. Grill the potatoes cut side down until golden brown and just cooked through, 2 to 3 minutes.

Mix potatoes with aioli.

This can be made in advance and re-heated if needed.

New Potato Salad

I got this recipe from Ina Garten. I love love love dill! So I knew I would love this one. It takes a little bit of time just because you have to cook the potatoes and then let it chill out and let the flavors combine, but it is still super easy. It is actually pretty dang good warm too.

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.