Grilled Three-Potato Salad
TOTAL TIME: Prep: 25 min. + cooling Grill: 10 min.
YIELD: 6 servings.
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
Ingredients
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3/4 pound Yukon Gold potatoes
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3/4 pound red potatoes
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1 medium sweet potato, peeled
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1/2 cup thinly sliced green onions
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1/4 cup canola oil
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2 to 3 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon salt
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1/2 teaspoon celery seed
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1/4 teaspoon pepper
Directions
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1.
Place potatoes and sweet potato 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 cool. Cut into 1-in. chunks.
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2.
Place potato mixture in an oiled grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions.
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3.
Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.
Nutrition Facts
3/4 cup: 191 calories, 10g fat (1g saturated fat), 0 cholesterol, 466mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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