Servings: 6
Prep Time: 25 Min.
Cook Time: 10 Min.

+ 3/4 lb. Yukon gold potatoes (about 3 medium)
+ 3/4 lb. red potatoes (about 3 medium)
+ 1 medium sweet potatoes, peeled
+ 1/2 c. thinly sliced green onions
+ 1/4 c. vegetable oil
+ 2-3 Tbsp. white wine vinegar
+ 1 Tbsp. Dijon mustard
+ 1/2 tsp. celery seed
+ 1/4 tsp. pepper
+ 1 tsp. salt

1. Place all of the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 min. or until tender. Drain and rinse in cold water. Cut into 1-in. chunks.
2. Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 min. or browned, stirring frequently. Transfer to a large salad bowl; add onions.
3. In a small bowl, whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.