Name: Mustard Aioli-Grilled Potatoes with Fines Herbes
Yield: Serves 4 to 6
Ingredients: 1/2 cup mayonnaise; 2 garlic cloves, smashed to a paste; 1 heaping tablespoon Dijon mustard; 1 heaping tablespoon whole grain mustard; Kosher salt and freshly ground black pepper; 2 1/2 pounds baby Yukon gold potatoes, scrubbed; 2 tablespoons finely chopped fresh flat-leaf parsley leaves; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh tarragon

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Mustard Aioli-Grilled Potatoes with Fines HerbesPhoto by Quentin Bacon

An abundance of mustard seeds grows in California's Napa Valley—as it does in the south of France; the regions share a similar climate. It makes sense, then, that many of the same ingredients feature prominently in both cuisines. These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be at home on either region's table. Delicate parsley, chives, and tarragon are known collectively as fines herbes and are a staple of Mediterranean cooking.

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