Grilled Three-Potato Salad
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium-high heat)
2
Cut sweet potatoes into quarters
3
Arrange on large sheet of foil
4
Cover with more foil and seal edges to enclose
5
Wrap Yukon Gold potatoes in foil in single layer
6
Wrap purple potatoes in foil in single layer
7
Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes
8
Remove from grill
9
Open foil packets and cool potatoes completely
10
Cut all potatoes into 3/4- to 1-inch pieces
11
Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend
12
Add all potatoes and 1/2 cup green onions and toss to blend
13
Season generously with salt and pepper
14
(Can be prepared 6 hours ahead
15
Cover and refrigerate
16
Bring to room temperature before serving)
17
Sprinkle salad with remaining 1 tablespoon green onions
18
Prepare barbecue (medium-high heat)
19
Cut sweet potatoes into quarters
20
Arrange on large sheet of foil
21
Cover with more foil and seal edges to enclose
22
Wrap Yukon Gold potatoes in foil in single layer
23
Wrap purple potatoes in foil in single layer
24
Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes
25
Remove from grill
26
Open foil packets and cool potatoes completely
27
Cut all potatoes into 3/4- to 1-inch pieces
28
Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend
29
Add all potatoes and 1/2 cup green onions and toss to blend
30
Season generously with salt and pepper
31
(Can be prepared 6 hours ahead
32
Cover and refrigerate
33
Bring to room temperature before serving)
34
Sprinkle salad with remaining 1 tablespoon green onions