Got an outdoor gathering this weekend? These delightful grilled potato salad skewers with aquafaba mayo are a favorite of mine for sharing with friends and family – and even strangers!
Once you whirl up a batch of the cool chickpea liquid-based mayo, this “no-recipe” recipe is quite simple. You’ll insert halved, boiled peewee or baby creamer potatoes on skewers, brush with olive oil, and grill. Then, arrange the skewers on dressed arugula and season with salt and paprika or cinnamon. Or season as you desire.
Next, drizzle with aquafaba mayo and harissa sauce, and finish with plenty of fresh mint – and/or chives or dill. (And yep, if you want to make this even easier, just swap the aquafaba mayo for your favorite jarred mayo.)
This is definitely a memorable way to do a plant-based “creamy” potato salad. Hope you try it soon! And if you do, please let me know how it goes!
This is a memorable way to do potato salad for your next outdoor gathering! Simply insert halved boiled peewee or baby creamer potatoes on skewers, brush with olive oil, and grill. Then arrange the skewers on dressed arugula, season with salt and paprika or cinnamon, drizzle with aquafaba mayo and harissa sauce, and finish with plenty of fresh herbs. So fun!
Ingredients
Tri-color peewee or baby creamer potatoes, boiled, chilled, and halved
Extra-virgin olive oil
Lemon juice
Baby arugula
Sea salt and ground paprika or cinnamon
Aquafaba mayo (see recipe below)
Harissa or other hot sauce
Fresh mint leaves, chives, and/or dill leaves
Instructions
Insert pre-boiled halved potatoes on 6-inch to 8-inch skewers. Brush potatoes with olive oil. Grill over medium-high heat till rich grill marks form.
Arrange skewers on a bed of olive oil-and-lemon juice-dressed arugula. Season with salt and paprika.
Top with aquafaba mayo, harissa, and fresh herbs. And serve!
1 teaspoon organic white (golden) balsamic vinegar
1 teaspoon yellow mustard
1/2 teaspoon fine sea salt
Instructions
Add all ingredients to a blender. Cover and purée on hi speed for about 6 minutes. Fully chill. (Makes 3/4 cup)
Notes
*Get this liquid from 1 (15-ounce) can of no-salt-added chickpeas. If the chickpea liquid you use has added salt, be sure to reduce the sea salt in this recipe.
What can you make with the chickpeas since they’re not used in the aquafaba recipe? Try pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce (recipe HERE), curried chickpea salad with grilled veggies (recipe HERE), pulse-based “egg” salad (recipe HERE), or lemony herb “orzotto” with garlicky chickpeas (recipe HERE).
