BBQ Perlas potato salad with herbs & mayonnaise

BBQ Perlas potato salad with herbs & mayonnaise

35 mins



  • 1kg Perlas or Vivaldi potatos, 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


  • 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.

Serving size: 6
Recipe courtesy of

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