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!
Yields
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
PrintPrepare 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
