Menu

Like Recipes?

Sign up to receive Jackie’s recipes right in your inbox!

grilled potato salad skewers with aquafaba mayo

by Jackie Newgent  |  September 1, 2022  |  1 Comment

grilled potato salad skewers with aquafaba mayo

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!

grilled potato salad skewers before garnishing

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.

aquafaba mayo

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.)

grilled potato salad skewers with aquafaba 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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grilled potato salad skewers with aquafaba mayo

grilled potato salad skewers with aquafaba mayo

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

  1. 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.
  2. Arrange skewers on a bed of olive oil-and-lemon juice-dressed arugula. Season with salt and paprika.
  3. Top with aquafaba mayo, harissa, and fresh herbs. And serve!
@jackienewgent

grilled potato salad skewers with aquafaba mayo -- perfect for an outdoor gathering this weekend! To make: Insert boiled potatoes (chilled & halved) on 6" to 8" skewers; brush potatoes w/olive oil; grill over med-hi heat till rich grill marks form; arrange skewers on a bed of olive oil-&-lemon juice-dressed arugula; season w/salt & paprika; top w/aquafaba mayo, harissa & fresh mint. Serve! See Whisk link for full recipe -- or go to jackienewgent.com! #potatosalad #plantbasedpotatosalad #cookout #plantbasedcookout #plantbasedpicnic #labordayfood #labordayrecipes #tailgatefood #potatogoodness #aquafaba #aquafabamayo #plantbasedrecipe #veganhacks #howto

♬ Lights - Sped Up Version - Ellie Goulding & Speed Radio
  • Author: Jackie Newgent
  • Category: Appetizer
  • Cuisine: Mediterranean, American
  • Diet: Vegan

Keywords: potato salad, plant-based appetizer, grilled, potato salad skewers, plant-based cookout, potato salad, aquafaba mayo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
aquafaba mayo

aquafaba mayo

Just like mayo, but based on aquafaba — that’s chickpea liquid. And it’s 100% plant-based!

Ingredients

Units Scale
  • 1/4 cup canned no-salt-added organic chickpea liquid (aquafaba)*
  • 2/3 cup sunflower oil, such as La Tourangelle Organic Regenerative Sunflower Oil
  • 1 1/2 teaspoon lemon juice
  • 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.

  • Author: Jackie Newgent
  • Category: Condiment
  • Cuisine: Mediterranean, American
  • Diet: Vegan

Keywords: aquafaba, mayo, plant-based mayo, plant-based condiment, condiment,

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).

grilled potato salad skewers with aquafaba mayo

Share Your Thoughts

Your email address will not be published.