Recipe courtesy of William Washington

Grilled Sweet Potato Salad

This recipe was created by me when all my friends were tired of the "same-old" potato salad and would not make any when we had a cookout.
Save Recipe
Share This Recipe

Ingredients

Directions

  1. In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices. 
  2. While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. 
  3. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with coriander.
26m Easy 99%
CLASS
32m Easy 100%
CLASS
3m Easy 98%
CLASS

32m Easy 100%
CLASS
Michael Symon

Sweet Potato Stew

17m Easy 100%
CLASS
39m Intermediate 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now