Grilled Three Potato Salad

Contributed By: Parker


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


1. Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tender. Drain and cool. Cut into 1-in. chunks.
2. Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8 to 12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions.
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.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 25 min. + cooling Grill: 10 min.
YIELD: 6 servings.
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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