Kick up your side dish game with these easy grilled potato skewers with buffalo sauce. Drizzled with a yogurt blue cheese sauce, they’re perfect for summertime entertaining.

15 mins
20 mins


  • Large saucepan
  • Metal skewers
  • Small bowl


  • 1 lb Little Potatoes (this recipe uses Little Trios™, but you're free to use any kind you like)
  • 1/2 red onion
  • 3 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 Tbsp buffalo wing sauce of choice

Blue Cheese Sauce:

  • 1/3 cup Greek yogurt
  • 2 Tbsp milk
  • 3 Tbsp blue cheese, crumbled
  • 1/4 tsp kosher salt


  • Step 1

    Place the potatoes in large saucepan and cover with cold water by one inch. Bring to a boil and salt the water generously. Lower the heat to a simmer. Cook until the potatoes are tender (but not falling apart) when pierced with a fork, about 15 minutes.

  • Step 2

    Drain the potatoes and let rest until cool enough to handle.

  • Step 3

    Preheat the grill to medium-high heat. Lightly brush with oil.

  • Step 4

    Transfer the potatoes to a bowl, along with the red onion pieces, and toss with the olive oil, salt and pepper.

  • Step 5

    Alternating between the potatoes and onion pieces, thread the vegetables onto 8 small metal skewers (about four potatoes per skewer).

  • Step 6

    Place the potatoes on the grill and cook until the potatoes have grill marks and the onions are slightly charred, 2 to 3 minutes per side.

  • Step 7

    Remove the skewers from the grill and brush the vegetables with the buffalo wing sauce, to taste. Serve with the yogurt sauce.

  • Make the Blue Cheese Sauce:

    In a small bowl, whisk together the yogurt and milk until smooth.

  • Step 9

    Add the blue cheese and salt. Whisk briskly, smashing the blue cheese chunks, until the mixture is mostly smooth.