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Side Dishes

Dijon Potato Salad Kebabs Recipe Is a Deliciously Easy Twist on a Cookout Classic

Guests will be begging for a bite when you serve up these skewers finished with a zesty vinaigrette.

When it comes to cookouts, for us, the meal just isn’t complete without potato salad. There are so many variations, from warm and vinegary with bacon to chilled and mixed with mayo and dill. While we love them all, we couldn’t help but experiment to come up with another delicious variation. And we have to admit our Dijon Potato Salad Kebabs recipe is one of our new favorites.

We thread potatoes on skewers before throwing them on the grill for a truly barbecue-perfect treat. We like to boil our potatoes first, only until just tender, so that they’re slightly cooked through and then just finish them on the barbecue. This allows those grill marks to really shine while reducing the risk of having hard, uncooked centers. Simply brush the zesty vinaigrette on top as soon as they come off the heat, and they’re ready to eat. Let us know how you like this twist in the comments below!

Related: No Mushy Potato Salad! Cook Potatoes Perfectly Every Time By Dunking Them in Cold Water

Yields

6 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 2 lbs. baby red potatoes
  • 1/4 cup olive oil
  • 3 Tbs. white wine vinegar
  • 2 Tbs. Dijon mustard
  • 2 Tbs. chopped fresh parsley
  • 4 green, red and/or yellow bell peppers, cut into 1 1/4” pieces
  • 12 (7”-8”) metal skewers

Instructions

• Prepare grill for direct-heat cooking. While grill heats, in large pot, combine potatoes with enough salted water to cover. Over high heat, bring to a boil; reduce heat to medium and cook until just tender, about 15 min. Drain; rinse under cold water to cool. When potatoes are cool enough to handle, cut each in half.

• In small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, parsley, 1/4 tsp. salt and 1/4 tsp. pepper; reserve. 

• Thread potatoes and peppers onto skewers; coat with cooking spray. Grill skewers, turning once, until tender, 3–5 min. per side. Transfer to serving platter. While still hot, brush with dressing.

Nutrition

  • Calories: 235 kcal
  • Fat: 9 gram
  • Saturated Fat: 1 gram
  • Protein: 4 gram
  • Carbohydrate: 32 gram
  • Fiber: 3 gram
  • Cholesterol: 0 mg
  • Sugar: 1 gram
  • Sodium: 325 mg
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