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Grilled New Potatoes with Mustard Vinaigrette

By David Bowers
Published: September 1, 2009
Photo by John and Tanya Bäck
Potatoes can be grilled without parboiling first, but it’s significantly easier if you precook. If you don’t have new potatoes, use large red potatoes or Yukon golds cut into quarters.

Serves 4-6.

What you Need:

  • 10 to 12 bamboo or metal skewers
  • 2 ½ pounds new potatoes
  • ½ cup olive oil
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme or tarragon
  • Salt and pepper


  1. If using bamboo skewers, soak in water for 30 minutes. Preheat a gas grill on high with the lid down for 10 minutes, or prepare a medium-hot charcoal fire.
  2. Cut the potatoes in half if they’re small or quarters if they’re large. Cover the potatoes with salted water and bring to a boil over high heat. Boil for 4 to 5 minutes, then drain.
  3. Thread the potatoes on the skewers and brush with olive oil. Whisk the remaining olive oil in a small bowl with the vinegar, Dijon and herbs. Season to taste with salt and pepper (the Dijon makes the vinaigrette quite salty so you may not need more) and sprinkle the potatoes with salt and pepper.
  4. Grill the potatoes over direct high heat for 10 to 15 minutes, turning occasionally, until they’re browned and crisp-edged. Remove to a platter and drizzle generously with the vinaigrette.  Serve hot.

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