Potato Skewers with Mustard Dip


  • 2 and 1/4 lbs small new potatoes
  • 1/2 lb shallots, peeled and halved
  • 2 tbs olive oil
  • 1 tbs kosher salt
  • black pepper to taste
  • 4 garlic cloves, crushed
  • 2 egg yolks
  • 2 tbs lemon juice
  • 1 and 1/4 cups extra virgin olive oil
  • 2 tsp whole grain mustard
  • kosher salt and black pepper to taste


  • Prepare a bbq or preheat the broiler.
  • Tmake the dip place the garlic, egg yolks and lemon juice in a blender of food processor and process for just a few seconds until the mixture is smooth and combined.
  • Keep the blender or food processor motor running and add the oil very gradually, pouring in a thin stream until the mixture forms a thick glossy cream.
  • Transfer to a bowl, add the mustard and stir to combine, then season to taste with salt and pepper.
  • Cover and chill until ready to use.
  • Par-boil the potatoes in their skins in a pan of boiling water for 5 minutes.
  • Drain well and then thread them onto presoaked wooden skewers, alternating with the shallot halves.
  • Brush the skewers with olive oil and sprinkle with salt and pepper.
  • Cook on the bbq or broil for about 10-12 minutes, turning occasionally.
  • Serve with the mustard dip.

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