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Grilled Three-Potato Salad

Total Time

Prep: 25 min. + cooling Grill: 10 min.

Makes

6 servings

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. —Suzette Jury, Keene, California
Grilled Three-Potato Salad Recipe photo by Taste of Home

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 potatoes and sweet potato 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 cool. Cut into 1-in. chunks.
  2. Place potato mixture 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.
  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.
Grill Wok
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: 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.

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