Grilled Three-Potato Salad

One potato, two potato, three potato, more! Grilled and dressed in a mustard vinaigrette, this potato salad will score!

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  • prep time 50 min
  • total time
  • ingredients 10
  • servings 8
 

Ingredients

Potatoes

3/4
lb. (about 3 medium) Yukon gold potatoes
3/4
lb. (about 3 medium) red boiling potatoes
1/3
lb. (about 1 medium) red garnet or dark-orange sweet potato, peeled

Dressing

3
tablespoons white wine vinegar
1
tablespoon country-style Dijon mustard
1/2
cup oil
1
teaspoon salt
1/2
teaspoon celery seed
1/4
teaspoon pepper
1/2
cup sliced green onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILLING DIRECTIONS: Bring 1 1/2 quarts (6 cups) salted water to a boil in large saucepan or Dutch oven over high heat. Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to boiling water; return to a boil. Reduce heat to medium; simmer 12 to 14 minutes or until almost tender. Drain. Place potatoes in large bowl.
  • 2 Meanwhile, in small nonmetal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir in salt, celery seed and pepper. Add onions; mix well.
  • 3 Add 1/4 cup dressing to potatoes; toss gently to coat.
  • 4 Heat grill. Spread potatoes in grill basket or on sheet of heavy-duty foil with a few holes poked through it. Place basket on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals; cover grill. Cook 7 to 9 minutes or until potatoes are browned, stirring occasionally. Remove potatoes from grill; cool 15 minutes or until lukewarm.
  • 5 When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.
  • 1 GRILLING DIRECTIONS: Bring 1 1/2 quarts (6 cups) salted water to a boil in large saucepan or Dutch oven over high heat. Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to boiling water; return to a boil. Reduce heat to medium; simmer 12 to 14 minutes or until almost tender. Drain. Place potatoes in large bowl.
  • 2 Meanwhile, in small nonmetal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir in salt, celery seed and pepper. Add onions; mix well.
  • 3 Add 1/4 cup dressing to potatoes; toss gently to coat.
  • 4 Heat grill. Spread potatoes in grill basket or on sheet of heavy-duty foil with a few holes poked through it. Place basket on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals; cover grill. Cook 7 to 9 minutes or until potatoes are browned, stirring occasionally. Remove potatoes from grill; cool 15 minutes or until lukewarm.
  • 5 When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.

EXPERT TIPS

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Expert Tips

To broil potatoes, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
250
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
320mg
320%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
20%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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