Barbecued potato salad with herbs & mayonnaise

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How to make Barbecued potato salad with herbs & mayonnaise

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.

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