Grilled Fingerlings with Tarragon Vinaigrette

I haven't cooked much with tarragon, if ever, so I was a little skeptical about using a tarragon vinaigrette on some grilled fingerling potatoes.


They turned out great. The tarragon was not overpowering at all. Definitely a keeper. The original recipe is here.

Makes: 2-4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1/4 cup white wine vinegar
• 1 T shallot, chopped
• 1 T prepared mustard
• 1 T mayonnaise
• 2 T fresh tarragon leaves, chopped (plus more for garnish, if desired)
• 12 fingerling potatoes
• 1/2 cup vegetable oil, plus more

1. Heat a pan of water to boiling and add the potatoes. Cook until par-boiled. Remove, drain, let cool slightly and cut in halves.

2. Place the vinegar, a teaspoon of water, shallot, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor running, slowly drizzle in the oil and continue blending until emulsified. Add salt and pepper, to taste.

3. Heat grill to medium high. Brush both sides of the potatoes with vegetable oil and place on grill cut side down. Grill until lightly golden, then flip over and continue grilling until just cooked through.

4. Transfer potatoes to a platter and serve with the vinaigrette. Garnish with tarragon leaves if desired.