Grilled Sweet-Potato Salad

1. 1

   In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.

2. 2

   In a colander drain potatoes and rinse under cold water to cool.

3. 3

   With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.

4. 4

   While potatoes are boiling, prepare grill.

5. 5

   In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.

6. 6

   Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.

7. 7

   Thinly slice scallion diagonally and sprinkle over potatoes.

8. 8

   Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes.

9. 9

   Serve potato salad with lime wedges and sprinkled with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.