Grilled Three-Potato Salad

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Cut sweet potatoes into quarters.

3. 3

   Arrange on large sheet of foil.

4. 4

   Cover with more foil and seal edges to enclose.

5. 5

   Wrap Yukon Gold potatoes in foil in single layer.

6. 6

   Wrap purple potatoes in foil in single layer.

7. 7

   Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes.

8. 8

   Remove from grill.

9. 9

   Open foil packets and cool potatoes completely.

10. 10

    Cut all potatoes into 3/4- to 1-inch pieces.

11. 11

    Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend.

12. 12

    Add all potatoes and 1/2 cup green onions and toss to blend.

13. 13

    Season generously with salt and pepper.

14. 14

    (Can be prepared 6 hours ahead.

15. 15

    Cover and refrigerate.

16. 16

    Bring to room temperature before serving).

17. 17

    Sprinkle salad with remaining 1 tablespoon green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.