"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Potato Salad, Grilled Mustard Potato Salad Recipe

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This recipe for Potato Salad, Grilled Mustard Potato Salad, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Lieberman
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

Directions:
Directions:
1. Preheat an outdoor grill for high heat.
2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
4. Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

Personal Notes:
Personal Notes:
I've never done this with the grilling method-- just boiled the potatoes, but the dressing is really wonderful. While it's very good as is, I would use this dressing on any favorite potato salad ingredients, including eggs, celery, and green onions. Very good!

 

 

 

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