Had the best Brussels sprouts and potatoes ever at The Yardhouse in Virginia Beach, Virginia. I’m serious. They almost made me cry. I’ve never tasted anything like them before. The tart pull of the vinegar and the sweetness of the aioli all set off to perfection by the yielding goodness of the potatoes and Brussels sprouts – I need to stop. I’m tearing up.

Well, I’m still on the lookout for that recipe, but this is pretty close with the malt vinegar. Got this recipe from Bobby Flay.


  • 1 cup prepared mayonnaise

  • ¼ cup malt vinegar

  • 2 garlic cloves, mashed into a paste

  • 1 Tbsp. Dijon mustard

  • 1 Tbsp. finely chopped fresh tarragon leaves

  • Salt and freshly ground coarse black pepper

  • 6 russet potatoes, scrubbed

  • ¼ cup canola oil


  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.