Grilled Mustard Potato Salad

Yield

4 servings

20

25

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.

Calories: 316 kcal

Carbohydrates: 42.7 g

Cholesterol: 0 mg

Fat: 14.3 g

Fiber: 3.8 g

Protein: 4.9 g

Sodium: 295 mg