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