Peel and finely dice the shallot and garlic. Mix in with the beef mince along with the mustard, salt and pepper. Finely chop the parsley and add to the mix. Fry a little pattie of to check the seasoning. If the seasoning is correct, divide the mix into 10 and shape into rounds. Add a little oil to a pan and fry for a minute on each side until golden brown. Keep turning regularly and cook for 3 to 5 minutes depending on how you like them cooked.
Place the new potatoes in a pan of cold, salted water, and bring up to the boil. Leave to simmer for at least 10 minutes before checking the potatoes for doneness: you should be able to pierce a potato easily with a knife, and it should just begin to slide off of its own accord.
Drain the potatoes, and leave to cool. Meanwhile, prepare the mayonnaise: place the egg yolks, mustard and white wine vinegar in a bowl, and whisk until smooth. While continuously whisking, gradually drizzle in the oil until smooth and thick. Set aside.
Wash and trim the spring onions, and chop finely. Pick and slice the parsley into thin slivers. Add the herbs to the mayonnaise, and taste for seasoning.
Slice the cooled new poatoes and dress with the mayonnaise. Serve with hot Frikadellen.
«If the mayonnaise splits (turns liquid suddenly and looks oily), place an egg yolk and a teaspoon of mustard in a clean bowl and whisk smooth. Add the split mayonnaise spoonful by spoonful to the egg yolk mix, and whisk in until thick. »