SUBMITTED BY Rick Thompson
2 large waxy (new) potatoes, about 1 pound
1 or 2 sweet potatoes, about 1 pound
4 tablespoons extra virgin olive oil
Salt and pepper
1 tablespoon grainy mustard
1 tablespoon sherry or other vinegar, or to taste
1 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 done and 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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