Gilled Yukon Potatoes with Rosemary Lemon Vinaigrette

Ingredients
5 Yukon gold potatoes
1 tablespoon lemon zest
2 lemons juiced
5 garlic cloves minced
1 tablespoon dijon mustard
1 teaspoon course ground mustard
2 tablespoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
fresh ground pepper
1/2 cup extra virgin olive oil
1/4 vegetable oil

Directions
Put the potatoes in cold water in a medium sized pot. Bring to a boil for 15 minutes. Drain and cool. Cut into halves then quarters.

For the dressing put lemon zest, juice, garlic, mustards and herbs into a blender and pulse. Then slowly add the olive oil so it all combines.

Coat the potatoes in the vegetable oil and grill on high for 5 minutes. Then flip and cook an additional five.

Pour the dressing all over the potatoes and serve.