Grilled Three-Potato Salad

(24)
  5 reviews
  • 50 min prep time
  • total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Add 1/4 cup dressing to potatoes; toss gently to coat.
  4. 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. 5 When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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