Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette - gold potatoes

Method

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes.
• Drain, let cool then cut each potato into rounds and wedges.
• Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
• While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth.
• With the motor running, slowly add the extra-virgin olive oil and blend until emulsified.
• Can be made 1 day in advance and refrigerated.
• Bring to room temperature before using.
• Heat the grill to high.
• Brush the potatoes on both sides with the canola oil and season with salt and pepper.
• Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes.
• Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer.
• Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces.
• Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine.
• Garnish with parsley sprigs.