Description
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!
- Category: Appetizer
- Cuisine: Mediterranean, American