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.

Into a large mixing bowl, add vegan mayonnaise, Dijon mustard, and ground black pepper. Stir well to combine.

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.

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.