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Total Time
45mins
Prep 10 mins
Cook 35 mins

This recipe is from Jack McDavid, a wonderful chef in PA. I have made this very pretty colorful salad with red potatoes too.

Ingredients Nutrition

Directions

  1. Heat the grill to high.
  2. Wrap the potatoes in heavy duty tin foil, in 3 batches (sweet, purple, Yukon) grill 35 minutes until tender.
  3. Remove from foil, and cool, cut into 1 inch chunks.
  4. Mix mayo, lemon juice, mustard and celery seed.
  5. Add potatoes and scallions, toss.
  6. Season with salt and pepper.
  7. Can be refrigerated but serve at room temperature.
Most Helpful

4 5

I don't have a grill, so I just boiled the potatoes. The dressing has such a wonderful, fresh taste, due to the lemon juice. The Dijon adds just the right amount of "zip". I would, though, prefer less celery seeds. Good recipe!