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Grilled Three-Potato Salad

 Grilled Three-Potato Salad
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 that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California
6 ServingsPrep: 25 min. Grill: 10 min.


  • 3/4 pound Yukon Gold potatoes
  • 3/4 pound red potatoes
  • 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.

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Grilled Three-Potato Salad (continued)

Nutritional Facts: 3/4 cup equals 191 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 466 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.