Grilled Potato Skewers –
Baby red potatoes are tossed in a creamy dressing then grilled and topped with shredded parmesan.
This easy side dish recipe is perfect for all sorts of occasions and get-togethers from everyday grilling to 4th of July, Memorial Day, and Labor Day cookouts.
These grilled baby potatoes are slightly crisp on the outside and creamy on the inside.
For convenience, I like to use baby red potatoes that come in a microwavable bag.
I prefer metal skewers for grilling but if you are using wood skewers, be sure to soak them for at least 20 minutes prior to putting them on the grill.
Ingredients for Grilled Potato Skewers:
2 pounds baby red potatoes
3/4 cup vegan mayonnaise
2 tablespoons creamy Dijon mustard
1/2 teaspoon ground black pepper
1/4 cup vegan Parmesan cheese, grated
How to make Grilled Potato Skewers:
For the potatoes:
STOVETOP METHOD: Into a medium-size saucepan, add potatoes and enough water to cover the potatoes by 1-inch. Bring to a boil and cook about 15 minutes, until potatoes are just slightly tender. Time will vary depending on the size of the potatoes. Drain well.
MICROWAVE METHOD: Follow instructions on the microwavable bag or add potatoes to a medium-size bowl. Add 1/4 cup water and cook on high for about 7 minutes, just until slightly tender. Drain well.
When potatoes are cool enough to handle, cut into quarters.
For the dressing:
Into a large mixing bowl, add vegan mayonnaise, Dijon mustard, and ground black pepper. Stir well to combine.
Putting it together:
Into the bowl with the dressing, add the quartered potatoes. Gently toss to coat. Cover and refrigerate for 1 hour.
Thread marinated potatoes onto skewers.
On the grill:
Preheat grill to medium heat. Place potato skewers on the grill. Cook for about 5 minutes on each side, until golden brown.
Transfer to a serving plate then sprinkle with Parmesan cheese.
Serve warm.
Enjoy!
Helpful Tools and Equipment:
Mixing bowls – This set is so pretty and I love that it comes with airtight lids.
Metal skewers – I prefer metal skewers over wood. They look nice and you don’t have to worry about them getting burnt on the grill.
Indoor grill – Because sometimes it’s just too hot to cook outside. This is the one I have; it works great.
More Grilling and Barbecue Side Dish recipes:
Spicy Grilled Cauliflower with Adobo Dipping Sauce – Cauliflower kabobs seasoned with a Cajun-inspired blend of spices and served with homemade adobo dipping sauce. Perfect for camping or easy grilling at home.
Spicy Grilled Cauliflower with Adobo Dipping Sauce
Green Pea and (Vegan) Cheddar Salad – A classic side dish made with only a handful of simple plant-based ingredients!
Green Pea and Cheddar Salad
Grilled Potato Skewers
Ingredients
- 2 pounds baby red potatoes
- 3/4 cup vegan mayonnaise
- 2 tablespoons creamy Dijon mustard
- 1/2 teaspoon ground black pepper
- 1/4 cup vegan Parmesan cheese grated
Instructions
For the potatoes:
- Stovetop method: Into a medium-size saucepan, add potatoes and enough water to cover the potatoes by 1-inch. Bring to a boil and cook about 15 minutes, until potatoes are just slightly tender. Time will vary depending on the size of the potatoes. Drain well.
- Microwave method: Follow instructions on the microwavable bag or add potatoes to a medium-size bowl. Add 1/4 cup water and cook on high for about 7 minutes, just until slightly tender. Drain well.
- When potatoes are cool enough to handle, cut into quarters.
For the dressing:
- Into a large mixing bowl, add vegan mayonnaise, Dijon mustard, and ground black pepper. Stir well to combine.
Putting it together:
- Into the bowl with the dressing, add the quartered potatoes. Gently toss to coat. Cover and refrigerate for 1 hour.
- Thread marinated potatoes onto skewers.
On the grill:
- Preheat grill to medium heat. Place potato skewers on the grill. Cook for about 5 minutes on each side, until golden brown.
- Transfer to a serving plate then sprinkle with Parmesan cheese.
- Serve warm.
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