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BBQ Potato Skewers

Easy vegan side dish that is perfect for BBQs and grilling out! Crispy baby potatoes that everyone will want to eat!
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Ingredients
  

  • 1 lb Gwillimdale Gourmet Mini Potatoes
  • 1 tbsp Olive Oil
  • Salt

For Sauce:

  • 3 tbsp Fresh Capers
  • 2 tbsp Fresh Dill
  • 2 tbsp Fresh Parsley
  • 2 tbsp Fresh Mint
  • 2 tbsp Olive Oil
  • 1 Lemon

Instructions
 

  • If using wooden skewers, soak in hot water for at least half an hour (so they don't burn on the BBQ)
  • Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes until the potatoes are tender. This might take a little longer. Test with a skewer or fork to see if they are done.
  • Allow the potatoes to cool and skewer them through the middle with your skewers. 3-4 per skewer.
  • Brush the potatoes with a little olive oil and sprinkle with salt. 1 tablespoon olive oil, salt
  • Grill on the BBQ until they are charred a little on each side, a little crispy and delicious looking.
  • Create the sauce for dipping. Serve the potatoes warm or cold with the salsa.