Directions:
- 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
- 3. Heat your grill to medium for direct grilling.
- 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
- 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.22 Kcal (1680 kJ) | ||
| Calories from fat | 186.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 32% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 4% | |
| Sodium | 176.25mg | 7% | |
| Potassium | 1225.45mg | 26% | |
| Total Carbs | 52.16g | 17% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 54.7mg | 91% | |
| Iron | 229.9mg | 1277% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 127.15 Kcal (532 kJ) | ||
| Calories from fat | 59.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 32% | |
|---|---|---|---|
| Cholesterol | 3.66mg | 4% | |
| Sodium | 55.86mg | 7% | |
| Potassium | 388.37mg | 26% | |
| Total Carbs | 16.53g | 17% | |
| Sugars | 1.09g | 14% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 1.97g | 12% | |
| Vitamin C | 17.3mg | 91% | |
| Iron | 72.9mg | 1277% | |
| Calcium | 16.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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