Potato Kabobs with Mustard Dipping Sauce
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Prep: 25 min. • Cook: 10 min. • Serves: 4-6
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cut into large cubes
- 2 garlic cloves
- 1 egg yolk (Note: Use pasteurized eggs; this recipe contains raw egg yolk)
- 1 tbsp. lemon juice
- ¾ c. extra virgin olive oil
- 2 tsp. whole grain mustard
- 1 medium onion, cut into small wedges
- 2 tbsp. olive oil
- 2 tsp. coarse salt (sea salt)
Preheat barbecue grill on medium-high heat.
In medium saucepan on medium-high heat, combine potatoes and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium and simmer 5 minutes. Drain the potatoes. Put the potatoes on the skewers using a potato, and then an onion until all the potatoes and onions are used. Brush the skewers with olive oil and sprinkle with salt.
While potatoes are cooking, prepare mustard sauce. Using a food processor fitted with blade, add garlic, egg yolk and lemon juice. Attach lid and turn on to combine ingredients. With motor running slow pour in olive oil to emulsify. Mixture should be thick and glossy. Remove mixture from food processor and put in a small bowl. Stir in mustard. Place mixture in refrigerator and chill until ready to serve.
Place potato skewers on the grill and cook for 10-13 minutes, turning occasionally. Serve with the dip.