Barbecued potato salad with herbs & mayonnaise

A tangy mayo tastes delicious drizzled over four types of potatoes in this warm salad.

Recipe «Barbecued potato salad with herbs & mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg mixed potatoes , halved, 185ml light olive oil, 2 egg yolks, 4 anchovies in oil, drained, finely chopped, 1 tbsp fresh lemon juice , 1 tsp Dijon mustard, 1/3 cup chopped fresh mint, 2 shallots, trimmed, thinly sliced , 2 tbsp chopped fresh chives, 1 garlic clove, crushed.

Ingredients:

• 1kg mixed potatoes , halved 
• 185ml light olive oil 
• 2 egg yolks 
• 4 anchovies in oil, drained, finely chopped 
• 1 tbsp fresh lemon juice 
• 1 tsp Dijon mustard 
• 1/3 cup chopped fresh mint 
• 2 shallots, trimmed, thinly sliced 
• 2 tbsp chopped fresh chives 
• 1 garlic clove, crushed 

Instructions

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.
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.
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.