CREAMY ROASTED POTATO SALAD WITH HERBS DE PROVENCE AND SHALLOTS

Steps:

• Let it all settle with yolks settled at the bottom of a small glass jar (similar to a 2 cup canning jar) MAYO: Hold stick blender against the bottom of a 2 cup canning jar or measuring glass. Don't use a bowl; its too wide at the base. Start slow, with couple of 1 second pulses. Then continue pulsing until you see it start to form. You can get a bit more aggressive at this point until it it really thickens up. Cover it and refrigerate. It will last 1 week refrigerated. The Roasted Potatoes: First things first! Crank up the grill and lay down 2 bricks about 8"-12" apart. Close it up and let it heat to about 500 degrees. Or, turn your oven on to 500 degrees. This is going to take at least 15 minutes. Place the Potatoes in a big bowl and toss with about 5-6 turns of the salt and pepper mills. Add olive oil and the Herbs de Provence. Toss. Place each potato, flesh side up, on the baking sheet. Bake in a covered grill (on top of the bricks) or in the oven for 15 minutes or until they turn golden brown on top. Do not turn them over. In the mean time, lightly sweat the shallots, celery, and garlic in a bit of olive oil, about 3 minutes on medium flame. Try not to color them. Set that pan aside. Take the potatoes out when golden and sprinkle a bit more salt on them. Let them cool about 5 minutes. Place them in the bowl. Fold in, gently, the shallots, garlic and about 1/2 cup of the mayonnaise. Fold in parsley. Adjust taste with salt and pepper. Serve warm. *As an alternative to the Herb de Provence. For grilled or sauteed fish. Substitute fresh minced Tarragon (1 teaspoon) to the warm potatoes instead of the Herbs de Provence for a more delicate. If you're grilling up some chicken breasts, try sliced basil. Another idea for steak: Roast a bunch of garlic in foil and puree. Add that, once it's cooled down, instead of herbs de provence. Or another, roast a couple of red peppers and puree. Then add that to the folding process.