Aioli, the garlicky mayonnaise from Provence, serves as a tasty dipping sauce for these ham-and-potato appetizers. The pink color comes from roasted red peppers.

Source: Family Circle
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Ingredients

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Directions

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  • Prepare outdoor grill with hot coals, heat gas grill to hot, or heat broiler. Soak bamboo skewers in warm water while preparing food.

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  • Place potatoes in medium-size saucepan with enough water to cover. Bring to boiling; cook 7 minutes or until barely tender. Drain; rinse. Let cool so pieces do not split while threading skewers.

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Prepare Aioli:
  • Combine garlic, mayonnaise, olive oil, lemon juice, salt and pepper in food processor or blender. Chop about 3 tablespoons of roasted peppers and add to blender. Puree until smooth and blended.

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  • Once potatoes have cooled, remove skewers from soaking liquid. Thread each with 1 ham cube. Slice remaining peppers into 1-inch pieces. Thread onto skewers, followed by potato. (Skewers may be prepared up to this point and refrigerated.)

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  • Grill or broil for 3 minutes, turning once. Serve skewers with pink aioli sauce.

Nutrition Facts

303 calories; 25 g total fat; 4 g saturated fat; 34 mg cholesterol; 778 mg sodium. 11 g carbohydrates; 1 g fiber; 9 g protein;

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