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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Servings 8

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( 23 ) Ratings

23 Ratings

5 Stars

4 Stars 15%

3 Stars 12%

2 Stars 12%

1 Stars 15%

Member Reviews ( 4 )

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ingredients 10
Prep Time 50 min
Total Time 0 min

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

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Directions

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.