3 Potato Salad
This vibrant salad combines three distinct potato varieties for a colourful presentation. The potatoes are grilled in foil until tender, then chunked and tossed with a creamy, zesty dressing. Fresh scallions and celery seeds add flavour and texture. The finished dish is best served at room temperature, making it a versatile side for gatherings.
Ingredients
- 1 lb red skin sweet potato
- 1 lb yukon gold potato
- 1 lb small purple potatoes
- 1/2 cup mayonnaise
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons celery seeds
- 1/2 cup chopped scallion
- salt & pepper
Method
- Set your grill to high.
- Wrap each type of potato separately in heavy duty foil. Place them on the grill for 35 minutes until they become tender.
- Once cool enough to handle, unwrap the potatoes and cut them all into 1 inch pieces.
- Combine the mayonnaise, fresh lemon juice, Dijon mustard and celery seeds in a bowl.
- Gently fold the potato chunks and chopped scallions into the dressing mixture.
- Add salt and pepper to your taste.
- You may chill the salad, but allow it to come to room temperature before serving.
Nutrition (per serving)
Sodium249300 mg
Recipe details
CategoryPotato
Authorchia2160
