Grilled Potato Salad

If it's a recipe from me, of course it's going to be grilled!

Recipe: Grilled white and sweet potato salad

Chef: Rahman "Rock" Harper, the executive chef of Stratford University

Ingredients

• 2 large waxy 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 cider or to taste(we used Nakano Roasted Garlic Rice Vinegar)
  
• 1 teaspoon Cajun spice
• 1 clove garlic, minced
• 1 bunch scallions, both white and green parts, thinly sliced
• 1 red bell pepper, diced
• 2 tablespoons chopped parsley

Baking Directions

Start a gas or charcoal grill, or heat the oven to 450 degrees Fahrenheit.

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.

Potatoes will cook in about 10 to 15 minutes. Remove them as they become tender.

When they are done and fairly cool, toss them with remaining ingredients.

Taste and adjust seasoning and serve.

The salad can be covered and refrigerated.

Bring to room temperature before serving.