Ingredients
3/4 pound Yukon Gold potatoes3/4 pound red potatoes1 medium sweet potato, peeled1/2 cup thinly sliced green onions1/4 cup canola oil2 to 3 tablespoons white wine vinegar1 tablespoon Dijon mustard1 teaspoon salt1/2 teaspoon celery seed1/4 teaspoon pepper
Preparation
Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks.
Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions.
Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.
