Grilled White−and−Sweet−Potato Salad

large waxy (new) potatoes, about 1 pound

or 2 sweet potatoes, about 1 pound

tablespoons extra virgin olive oil

Salt and pepper

tablespoon grainy mustard

tablespoon sherry or other vinegar, or to taste

bunch scallions, both white and green parts, chopped.

Start a gas or charcoal grill, or heat the oven to 450F. Peel

potatoes and cut them into slices 1/2−inch thick. Toss them with half

the olive oil and sprinkle them with salt and pepper. Grill potatoes

over direct but not−too−hot heat, turning them as they brown. Or

roast them on nonstick baking sheet, turning once or twice.

Potatoes will cook in about 10 to 15 minutes; remove them as they

become tender. When they are done and fairly cool, toss them with

remaining ingredients. Taste and adjust seasoning and serve. Or the

salad can be covered and refrigerated; bring to room temperature

before serving.

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Grilled White−and−Sweet−Potato Salad

Salad Master