- ¼ C. rice vinegar
- 1 tsp. water
- 1 tbsp. chopped onion
- 1 tbsp. Dijon mustard
- 1 tbsp. mayonnaise
- 2 tsp. dried tarragon
- ½ c. olive oil
- Salt and pepper
- 1.5 lb. bag Klondike Gourmet® Fingerling potatoes
- Halve the fingerling potatoes lengthwise. Place in a pot of cold water. Bring to a boil. Boil for 12-15 minutes or until almost done. Drain.
- Combine vinegar, water, onions, mustard, mayo and tarragon in a blender. Blend until smooth. While the blender is on, slowly pour in the oil and blend until emulsified. Adjust the seasoning with salt and pepper, to taste.
- Brush potatoes with olive oil. Season them with salt and pepper. Grill them, cut side down until they are golden and crispy. Turn them over and continue grilling until cooked through. Transfer to a platter or bowl. Drizzle them with the vinaigrette and serve.