A tangy mayo tastes delicious drizzled over four types of potatoes in this warm salad.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set