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