Parboil Potatoes in salted water for approximately 5 minutes to slightly soften, drain
Prepare mustard dip by blending egg yolk, lemon juice, 1/2 Cup Garlic EVOO and 2 tsp mustard in a food processor or blender until well blended, set aside
Place potatoes on skewers, alternating with shallots
Brush with olive oil and sea salt
Cooke for 10-12 minutes over hot grill, turning often, until tender