Ingredients:
1 lb red skin sweet potatoes
1 lb yukon gold potatoes
1 lb small purple potatoes
1/2 cup mayonnaise
1/4 cup fresh squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons celery seeds
1/2 cup chopped scallions
salt & pepper
Directions:
Heat the grill to high.
Wrap the potatoes in heavy duty tin foil, in 3 batches (sweet, purple, Yukon) grill 35 minutes until tender.
Remove from foil, and cool, cut into 1 inch chunks.
Mix mayo, lemon juice, mustard and celery seed.
Add potatoes and scallions, toss.
Season with salt and pepper.
Can be refrigerated but serve at room temperature.
Servings: 6
Time preparation: 10 min.
Time total: 45 min.