Potato Skewers with Mustard Dip

2 1/2 pounds small new potatoes
7 ounces shallots, halved
2 tablespoons olive oil
1 tablespoon sea salt

For the Mustard Dip
4 garlic cloves, crushed
2 egg yolks
2 tablespoons lemon juice
1 1/4 cups extra virgin olive oil
2 teaspoons whole-grain mustard
salt and freshly ground pepper

To make the mustard dip, place the garlic, egg yolks and lemon juice in a blender or food processor and process for a few seconds, until smooth.

With the motor running, add the oil until the mixture forms a thick cream. Add the mustard and season.

Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them onto metal skewers with the shallots.

Brush with olive oil and sprinkle with sea salt. Cook for 10-12 minutes over a hot grill, turning often, until tender. Serve with mustard dip.

Both recipes serves 4