Grilled Baby Potatoes with Mustard Sauce

The mustard sauce is optional but gives a nice tangy complement to the grilled potatoes. Barb L

Serves: 4-6


For the potatoes:

2 ΒΌ lbs small new potatoes (I used multicolored ones in the photo, larger ones cut in half so they all cooked at the same rate)

2 Tbsp Flying Olive Garlic, Lemon, a Combination, or a mild-medium Single Varietal of Choice

7 ozs. shallots, halved

1 Tbsp sea salt

For the Mustard Dip:

4 Tbsp Dijon and/or Country/Grainy Mustard in the combination you like (the more country mustard you use, the more tangy the flavor)

2 tsp lemon juice, more as desired

1/3 cup Flying Olive Garlic, Lemon, a a Combination, or a mild-medium Single Varietal of Choice

2 cloves garlic, minced very fine or garlic powder to taste (I usually add about 2 tsp of powder.  Some people don't like the crunchy pungency of the minced garlic.  The powder also thickens the sauce a little)

Salt and pepper to taste


Scrub the baby potatoes well. Place in a pan of cold, salted water and parboil for about 5 minutes. Drain well and let cool.

Meanwhile, cut the shallots into halves.

To make the mustard dip, place the mustard, lemon juice, Flying Olive Extra Virgin Olive Oils of Choice, and garlic powder in a small dish. Whisk or stir together. Taste and adjust amounts of lemon juice and garlic powder. Add salt and pepper. Set aside.

Heat the grill to medium-high.

Thread one potato, then a slice of shallot, another potato and shallot until the skewer is full. Using all the potatoes and the shallots, fill the remaining skewers. Place on a cookie sheet or pan lined with foil and brush with the Flying Olive EVOO of Choice. Sprinkle with sea salt.

Cook on the grill for about 10-12 minutes until the potatoes are tender, turning often. The potatoes and shallots will be a little charred in places, but that is ok.

Serve with the mustard dip.

Submitted by Barb L.