Grilled Three-Potato Salad

Lunch

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.

Average Rating: 5

TOTAL TIME: Prep: 25 min. + cooling Grill: 10 min.
YIELD: 6 servings.

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

Instructions

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.

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.