Recipe ingredients
- 2 large waxy (new) potatoes, about 1 pound
- 1 or 2 sweet potatoes, about 1 pound
- 4 tablespoons extra virgin olive oil
- Salt and pepper
- 1 tablespoon grainy mustard
- 1 tablespoon sherry or other vinegar, or to taste
- 1 bunch scallions, both white and green parts, chopped.
Recipe method
- Start a gas or charcoal grill, or heat the oven to 450F.
- Peel potatoes and cut them into slices 1/2-inch thick.
- Toss them with half the olive oil and sprinkle them with salt and pepper.
- Grill potatoes over direct but not-too-hot heat, turning them as they brown. Or roast them on nonstick baking sheet, turning once or twice.
- Potatoes will cook in about 10 to 15 minutes. Remove them as they become tender.
- When they are done and fairly cool, toss them with remaining ingredients.
- Taste and adjust seasoning and serve.
- The salad can be covered and refrigerated.
- Bring to room temperature before serving.
Other salad recipes:
Grilled white and sweet potato salad recipe
|
