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Grill-Steamed New Potatoes With Sour Cream-Mustard Sauce

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Grill-Steamed New Potatoes With Sour Cream-Mustard Sauce
4 servings.

Any waxy potato -- new, white or red -- can be used in this recipe. The gentle steaming process results in potatoes with a moist, creamy interior. Here, that texture is accentuated with a creamy sauce that takes moments to throw together.

2 pounds new potatoes, scrubbed, but not peeled
3 tablespoons water
Salt and freshly ground black pepper to taste
4 teaspoons Dijon-style mustard
1/2 cup sour cream
1 to 2 tablespoons heavy (whipping) cream

Prepare the grill for indirect cooking. If you have a charcoal grill, build the fire on one side, or around the sides of the grill, leaving an empty space in the middle. For a gas grill, if it has controls for the left and right, heat one side. If you have front and back burners, heat the back.

Depending on the size, cut potatoes into halves, quarters or chunks; the pieces should be 1 to 1 1/2 inches at their thickest point. Size is not as important as making the pieces uniform for even cooking.

Place a large sheet of heavy-duty aluminum foil on the counter. Mound the potatoes in the center of the foil, add the water and salt and pepper to taste. Bring up the sides of foil and form a loose packet. Fold the edges together to form a tight seal. Place the packet on the grill over indirect heat. Cover the grill and cook the potatoes, maintaining the temperature at about 350 degrees, until the potatoes are tender and cooked through, about 45 minutes, depending on the size of the potatoes.

While the potatoes are cooking, in a small bowl whisk together the mustard, sour cream, 1 tablespoon of the heavy cream and salt and pepper to taste. The sauce should be thick, but not too thick, to easily spoon. If necessary, add the remaining 1 tablespoon heavy cream. Cover and set aside.

To serve, transfer the potatoes to a shallow serving dish and spoon the dressing over the top.

To reduce Saturated Fat content use reduced-fat or light sour cream.

1/4 of recipe equals: 248 calories; 9 g fat (5 g saturated fat; 32 percent calories from fat); 37 g carbohydrates; 21 mg cholesterol; 121 mg sodium; 7 g protein; 4 g fiber. ++++ WWP: 5