Grilled Mustard Potato Salad

Grilled potatoes are tossed with a zesty oil and vinegar dressing.

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3 Yukon Gold potatoes, cubed

3 red potatoes, cubed

1/4 cup canola oil

3 tablespoons distilled white vinegar

1 tablespoon Dijon mustard

1/2 teaspoon celery salt

1/4 teaspoon pepper

Preheat an outdoor grill for high heat.

Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.

In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.

Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

Grilled Mustard Potato Salad

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