The perfect BBQ brisket or ribs make up only half of a good BBQ experience. And a mediocre side can can really drag down the experience. With this version being our third potato salad recipe, and my new favorite, you now have some choices and will hopefully find your favorite too.
1.5kg desiree potatoes, sliced
2 Tblsp cider vinegar
1/2 cup fresh fla-leaf parsley, leaves only
1/3 cup fresh dill sprigs
1/3 cup loosely packed mint leaves
4 green onions (green shallots), thinly sliced
1 egg yolk
1 Tbspn lemon juice
1/2 cup vegetable oil
1 Tblsp wholegrain mustard
Simmer potatoes till tender, drain well and transfer to a large bowl
Whisk egg yolk and mayonnaise until pale and creamy. Slowly add the oil while whisking constantly, until thick and creamy. Stir in mustard, add salt to taste.
Drizzle vinegar over warm potatoes, toss gently. Season with salt and pepper.
Add half the mayonnaise, half the herbs, and half the onions, toss gently to combine.
Top remaining herbs and onions.