Grilled New Potatoes With Lemon-Garlic Aioli and Chives
Aioli — a garlic-spiked mayonnaise
3 pounds small new potatoes (do not peel)
¾ cup mayonnaise
6 cloves garlic, coarsely chopped
¼ cup fresh lemon juice
2 teaspoons grated lemon zest (yellow part only)
½ teaspoon kosher salt (divided use)
½ teaspoon freshly ground black pepper (divided use)
3 tablespoons olive oil
¼ cup finely chopped fresh 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 size. Test by piercing with a thin skewer: When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain the potatoes immediately and set aside until cool enough to handle.
Combine the mayonnaise, garlic, lemon juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Set aside.
Preheat grill to high.
Cut potatoes in half, brush the cut sides with oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill the potatoes cut-side-down until golden brown and just cooked through, 2 to 3 minutes. Place the potatoes on a platter, drizzle with aioli, and sprinkled with the chives. Serve warm.
Makes 6 servings.