Ingredients
- 3/4 lb. white potatoes
- 3/4 lb. red potatoes
- 1 medium sweet potato, peeled
- 1/2 cup thinly sliced green onions
- 1/4 cup vegetable oil
- 2-3 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. celery seed
- 1/4 tsp. 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 inch chunks. Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until 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.
By Robin from Washington, IA
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