Grilled Potato Salad

We made this for Father's Day and it was lovely. We used red potatoes and sweet potatoes and really it'd be fine with any potatoes you like.

Grilled Potato Salad

Potatoes

3/4 lb (about 3 medium) Yukon gold potatoes

3/4 lb ( about 3 medium red potatoes

1/3 lb (about 1 medium) sweet potato, peeled

Dressing

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1/2 C olive oil

1 tsp salt

1/2 tsp celery salt

1/4 tsp pepper

Bring large pot of salted water to boil. Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to boiling water; return to a boil. Reduce heat to medium and simmer 12-14 minutes or until almost tender. Drain. Place potatoes in large bowl.

Meanwhile, in a small non-metal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir in salt, celery seed, and pepper; mix well.

Add 1/4 of the dressing to potatoes and toss gently. Heat grill. Spread potatoes in a grill basket or on a sheet of heavy duty foil with a few holes poked through it. Place basket on grill over medium-low heat and cover grill. Cook 7-9 minutes or until potatoes are browned, stirring occasionally. Remove from grill; cool 15 minutes or until lukewarm. Then pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.

8 (1/2-cup) servings

Tweaked slightly from original recipe found on Pillsbury.com