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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Grilled Three-Potato Salad Recipe

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This recipe for Grilled Three-Potato Salad is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potatoes:
3/4 lb (about 3 medium) of Yukon gold potatoes
3/4 lb (about 3 medium) of red boiling potatoes
1/3 lb (about 1 medium) of red garnet or dark-orange sweet potato, peeled


Dressing:
3 tbsp of white wine vinegar
1 tbsp of country-style Dijon mustard
1/2 cup of oil
1 tsp of salt
1/2 tsp of celery seed
1/4 tsp of pepper
1/2 cup of sliced green onions
Directions:
Directions:
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 12-14 minutes or until almost tender. Drain. Place potatoes in large bowl.
Meanwhile, in small nonmetal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir salt, celery seed and pepper. Add onions; mix well.
Add 1/4 cups of dressing to potatoes; toss gently to coat.
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 4-6 inches from medium-low coals; cover grill. Cook 7-9 minutes or until potatoes are browned, stirring occasionally. Remove potatoes from grill; cool for 15 minutes or until lukewarm.
When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To broil potatoes, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

 

 

 

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