Grilled Three-Potato Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|