In a saucepan, bring the water to a boil. Add 1 teaspoon of the salt and the potatoes and boil until tender but not mushy, 10 to 15 minutes. Drain into a colander and set aside to cool.
To make the Garlic Mayonnaise- Finely crush together the garlic and salt in a small bowl or mortar. In another small bowl, whisk the egg yolks until they are pale yellow. Then add the olive oil a few drops at a time while whisking continuously. Be careful not to add too much oil at once, as this will prevent the mayonnaise from setting. Once the mixture has emulsified, the oil can be added in a slow, steady drizzle. When all of the oil has been incorporated, stir in the garlic-salt mixture.
Transfer the cooled potatoes to a large salad bowl. Gently stir in the remaining 1/4 teaspoon salt, the green onions, bell pepper, black pepper, and herbs. Finally stir in the mayonnaise just until the potatoes are envenly coated. Serve chilled or at room temperature.
Originally Submitted
10/14/2010
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