| | Barbecued potato salad with herbs & mayonnaise
Barbecued potato salad with herbs & mayonnaise
09 January 2020
Barbecued potato salad with herbs & mayonnaise 4.3-5 9
  • Calories: 1660 kj
  • Fat: 31g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
20 min.


  • 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