Ingredients

• 1 cup prepared mayonnaise
• 1/4 cup malt vinegar
• 2 garlic cloves, mashed into a paste
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh tarragon leaves
• Salt and freshly ground coarse black pepper
• 6 russet potatoes, scrubbed
• 1/4 cup canola oil

Instructions

1. Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
3. Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
4. Transfer to a serving dish and serve with the aioli alongside.