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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Jack McDavid, a wonderful chef in PA. I have made this very pretty colorful salad with red potatoes too. Ingredients:
1 lb red skin sweet potato |
1 lb yukon gold potato |
1 lb small purple potatoes |
1/2 cup mayonnaise |
1/4 cup fresh squeezed lemon juice |
2 tablespoons dijon mustard |
2 tablespoons celery seeds |
1/2 cup chopped scallion |
salt & pepper |
Directions:
1. Heat the grill to high.
2. Wrap the potatoes in heavy duty tin foil, in 3 batches (sweet, purple, Yukon) grill 35 minutes until tender.
3. Remove from foil, and cool, cut into 1 inch chunks.
4. Mix mayo, lemon juice, mustard and celery seed.
5. Add potatoes and scallions, toss.
6. Season with salt and pepper.
7. Can be refrigerated but serve at room temperature.
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