Grilled Three-Potato Salad Recipe
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 the cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury Keene, California —
This recipe is:
Contest Winning
* 6 Servings
* Prep: 25 min.
* Grill: 10 min.
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
* 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.
* 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.
* 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.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts: 3/4 cup equals 191 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 466 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.
Grilled Three-Potato Salad published in Taste of Home June/July 2007, p29
Beth Layman :)
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