Grilled Three-Potato Salad Recipe

Nutrition Facts

  • One serving:
  • 0
  • Calories:
  • 0
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 0 mg
  • Carbohydrate:
  • 0 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g
  • Diabetic Exchange:


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Grilled Three-Potato Salad

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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 —

SERVINGS: 6

CATEGORY: Salads

METHOD: Grill (gas or charcoal)

TIME: Prep: 25 min. Grill: 10 min.

Ingredients:

  • 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

Directions:

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.


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