Grilled Three-Potato Salad
From Taste of Home
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from the cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury Keene, California —
Grill (gas or charcoal)
* 3/4 pound Yukon Gold potatoes (about 3 medium)
* 3/4 pound red potatoes (about 3 medium)
* 1 medium sweet potato, peeled
* 1/2 cup thinly sliced green onions
* 1/4 cup canola oil
* 2 to 3 tablespoons white wine vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon salt
* 1/2 teaspoon celery seed
* 1/4 teaspoon pepper
Place all of the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and rinse in cold water. Cut into 1-in. chunks.
Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or browned, stirring frequently. Transfer to a large salad bowl; add onions.
In a small bowl, whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature. Yield: 6 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.