Tips: Early or 'new' potatoes, and salad potatoes have the firmness and waxy texture that is necessary for the potatoes to stay on the skewer. Don't be tempted to use other types of small potato, since they will probably split or fall off the skewers during cooking. If you do not like mustard, you can omit it from this creamy home-made mayonnaise dip. You can add a dash of paprika instead.

Yield:4

1. Prepare and light the barbecue or preheat the grill (broiler) to high.
   
   
2. To make the dip, place the garlic, egg yolks and lemon juice in a blender or a food processor and process for a few seconds until the mixture is smooth.
   
   
3. Keep the blender motor running and add 1 1/4 cups of the olive oil very gradually, pouring it in a thin stream, until the mixture forms a thick, glossy cream.
   
   
4. Add the mustard and stir the ingredients together, then season with salt and pepper. Chill until ready to use.
   
   
5. Skin the shallots and then cut them in half. Par-boil the potatoes in their skins in a pan of boiling water for 5 minutes.
   
   
6. Drain well and then thread the potatoes on to metal skewers, alternating with the shallots.
   
   
7. Brush the skewers with the remaining olive oil and sprinkle with 1 tbsp salt. Cook over a barbecue or under a hot grill for 10-12 minutes, turning occasionally. Serve the skewers immediately with the dip.