Chile Lime Potato Salad Skewers - Recipes - Annie's Naturals
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Chile Lime Potato Salad Skewers

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Chile Lime Potato Salad Skewers

Grill ‘em at home!

  • Hands-on time: 20 minutes
  • Total time:  40 minutes
  • Serves: 4

Ingredients

  • 12 baby red skinned new potatoes
  • 1 red pepper, cut into 12 pieces
  • 8 button mushrooms
  • 1 small zucchini, cut into 12 slices
  • 1/2 cup Annie’s Organic Chile Lime Vinaigrette
  • 1 tbsp chopped cilantro

Instructions

  1. If using bamboo skewers, soak in water for 30 minutes prior to grilling to prevent burning.

  2. Cook potatoes in well-salted boiling water for 6-8 minutes, or until just tender. Immediately following, plunge drained potatoes directly into ice water to stop the cooking.

  3. Toss the cooked potatoes, peppers, mushrooms and zucchini with 1/3 cup Annie’s Organic Chile Lime Vinaigrette and let marinate for 15 minutes.

  4. Meanwhile, preheat the grill to medium-high and grease the grate well.

  5. Alternating the vegetables, thread cooked potatoes, peppers, mushrooms and zucchini evenly on four large skewers.

  6. Once prepared, grill the skewers, turning occasionally, for 8-10 minutes, or until the vegetables are tender and well-marked.

  7. To finish, drizzle with the remaining vinaigrette and sprinkle with cilantro. Serve warm or at room temperature.

Tip: Try to select vegetable pieces that are evenly sized to ensure consistent cooking.

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