Recipe: Barbecued potato salad with herbs & mayonnaise

4.3-5 9

How to Make:

Cook the combined potato in a large saucepan of salted boiling water for 10 minutes or until just tender. Drain. Transfer to a bowl. Add 1 tablespoon of oil. Toss to coat.
Process the egg yolks, anchovy, lemon juice and mustard in a food processor until combined. With the motor running, gradually add the remaining oil in a thin, steady stream until the mixture is thick and pale. Season with salt and pepper.
Preheat a barbecue on high. Cook the potato, turning, for 10 minutes or until lightly charred. Transfer the potato to a serving bowl. Add the anchovy mayonnaise, mint, shallot, chives and garlic. Toss to combine.

Time for preparing:

20 min.

Servings:

1kg mixed potatoes (such as Cream Delight, Ruby Lou, Kipfler and Dutch Cream), halved
185ml (3/4 cup) light olive oil
2 egg yolks
4 anchovies in oil, drained, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup chopped fresh mint
2 shallots, trimmed, thinly sliced
2 tablespoons chopped fresh chives
1 garlic clove, crushed