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Barbecued potato salad with herbs & mayonnaise
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tangy mayo enhances four potato varieties in a delicious warm salad.
Ingredients:
  • 1kg mixed potatoes (such as Cream Delight, Ruby Lou, Kipfler and Dutch Cream), halved
  • 185ml (3/4 cup) light olive oil
  • 4 anchovies in oil, drained, finely chopped
  • 21.00 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • 82.50 ml chopped fresh mint
  • 2 shallots, trimmed, thinly sliced
  • 40.00 ml chopped fresh chives
  • 1 garlic clove, crushed
Instructions:
  • Boil the potatoes in a large pot of salted water until just tender, about 10 minutes. Drain and transfer to a bowl. Drizzle with 1 tablespoon of oil and toss to coat evenly.
  • In a food processor, blend together the egg yolks, anchovy, lemon juice, and mustard until smooth. While the processor is running, slowly pour in the rest of the oil until the mixture is creamy. Season with salt and pepper.
  • Preheat the barbecue on high heat. Grill the potato, turning occasionally, until lightly charred, about 10 minutes. Place the potato in a serving bowl and mix in the anchovy mayonnaise, mint, shallot, chives, and garlic. Toss everything together until well combined.

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