When I first tasted these Potatoes with Mustard Garlic Aioli a couple of weeks ago, I wanted to eat them with every meal everyday for the rest of my life.  They are that good.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

The potatoes were extra special because after cooking them, we finished them off on the grill which made them slightly crispy and smokey and it was the perfect complement to the creamy and slightly spicy aioli.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Since we have been married, my husband has become much more open to eating things that he had previously characterized into a special mental folder that he “doesn’t like”.  He loved these Potatoes with Mustard Garlic Aioli the first time we had them.  Then, the next time I made them, he asked what was in the dressing and I made the mistake of being honest with him.  At the sound of the word “mustard”, he turned his nose up.  Mustard is one of the condiments in that mental folder of his.  In the end, these potatoes are so good that he enjoyed them just as much as the first time we had them.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

These Potatoes with Mustard Garlic Aioli are the perfect side dish to accompany any summer meal and are also great when eaten cold which makes them resemble an extra flavorful potato salad.  I modified the original aioli recipe which was heavy in mayo and substituted Greek yogurt which added a nice tang and made me feel better about sopping up every bit of sauce off my plate.  I had some extra aioli left and so I boiled up some hard boiled eggs and made egg salad for lunches for the week to make the incredible flavors of these potatoes last even longer.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Potatoes with Mustard Garlic Aioli

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Potatoes coated with zesty and tangy aioli make for a perfect side dish


  • 2 pounds baby red potatoes
  • 1 (6 ounce) container nonfat plain Greek yogurt
  • 3 cloves crushed garlic
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp whole grain mustard
  • 2 Tbsp light mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp minced chives


  1. To make aioli, combine yogurt, garlic, mustards, mayo, salt and pepper. Refrigerate aioli for at least 30 minutes before tossing with potatoes. (Can be made a day in advance.)
  2. Place potatoes into a large pot, add water and 1 tsp salt and bring to a boil. Boil potatoes until you can piece through them with a fork.
  3. Drain potatoes, allow to cool slightly then cut in half.
  4. Place cooked potatoes into a large serving bowl.
  5. Pour aioli over potatoes and toss to coat.
  6. Sprinkle chives over potatoes and serve.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

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4 Comments ( Reply )

  1. Alyssa
    Jul 15, 2013 @ 8:37 am

    Oh my gosh, these look amazing! They’re almost a dead-ringer for a dish from one of my favorite restaurants here in Astoria that I’ve been trying to recreate forever!


  2. sally @ sallys baking addiction
    Jul 15, 2013 @ 3:51 pm

    These look SO good. I would not be able to stop eating them! Love the greek yogurt addition too!


  3. Laura (Tutti Dolci)
    Jul 15, 2013 @ 7:21 pm

    I love that aioli, so perfect with potatoes!


  4. emily (a nutritionist eats)
    Jul 16, 2013 @ 8:32 pm

    This sounds so good….I’ve been obsessed with mini potatoes lately.


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