Grilled New Potatoes with Lemon-Garlic Aioli and Chives Recipe

3 pounds small new potatoes, unpeeled
1/4 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
3. Heat grill to high.
4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
5. Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm. Serves 6.

Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).

Nutrition facts per serving: 290 calories, 14g fat, 6g protein, 42g carbohydrates, 5g fiber, 220mg sodium.