Grilled Yukon Gold and Sweet Potato Salad

Submitted by Chef mariajane

"This dish is a one that makes a lovely side dish for a steak dinner - just delicious -"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 1⁄2 lbs yukon gold potatoes, peeled, and cut into 1-inch chunks
• 1 1⁄2 lbs sweet potatoes, peeled and cut into 1-inch chunks
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 red onion, sliced into 1/2-inch thick rings
• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup mayonnaise
• 1 tablespoon balsamic vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 green onions, chopped

directions

1. Preheat barbecue to medium-high. Cook potatoes in boiling salted water until tender, but firm, about 14 minutes. Drain and cool slightly.
2. Toss peppers in 1 teaspoons olive oil. Place on grill, close lid and cook until skins have blistered, turning once, about 8 minutes. Place in a bowl, cover with plastic and let cool. Peel and seed peppers. Cut into bite-sized pieces.
3. Separately toss onions and potatoes with 1 teaspoons olive oil each. Place onions in a grill basket and cook for 5 minutes. Add potatoes and cook until tender and nicely charred, another 5 minutes; turning as needed.
4. Add potatoes and onions to peppers along with remaining oil, mayonnaise, balsamic vinegar, salt, pepper and green onions; toss.