Grilled Three-Potato Salad

  • 6 medium gold potatoes, cut into 1″ chunks
  • 6 medium red potatoes, cut into 1″ chunks
  • 2 medium sweet potatoes, cut into 1″ chunks
  • 2 large onions, quartered
  • 1/2 C olive oil
  • 1/3 C white wine vinegar
  • 2 T Dijon mustard
  • 2 t salt
  • 1 t celery seed
  • 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 10 minutes, then drain. While potatoes are boiling, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Lightly oil the potatoes, then grill the potatoes and onions over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle the dressing mixture over the potatoes and onions; toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes

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