Ingredients
5 tablspoons olive oil
1 tablespoon dried or minced rosemary
2 tablespoons white wine
3 tablespoons mayonaise
1 tablespoon dijon mustard
2 medium scallions
3 tablespoons minced parsley
1 1/2 pounds potatoes
Preparation
Mix oil and rosemary in a small bowl, set aside. Mix the next 6 ingreidents plus 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl, cover and refrigerate. Cook the potatoes until tender. Drizzle the rosemary oil over the potatoes-toss well. Put the potatoes on the grill-cut side down and cook turning frequently until tender and brown in spots, about 8 minutes. To serve, transfer the potatoes into a serving bowl and toss with the mayo mixture. Serve warm
