| Level: | Easy |
| Total: | 22 min |
| Prep: | 14 min |
| Cook: | 8 min |
| Yield: | 8 servings |
Ingredients
- 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
- 8 scallions
- 3/4 cup olive oil, divided
- 2 tablespoons Dijon mustard
- 1/2 cup cider vinegar
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped flat-leaf parsley
Instructions
- Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
- In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 343 mg |
Reviews
I made this for Labor day 2012 and I read the reviews first. I cut back on the vinegar and it turn out GREAT!!!
I made this for a couple of family cookouts over the summer & I did decrease the dressing as previous reviewers suggested. It was a huge hit with everyone!
This recipe delivered. It had a great sweet and acidy vinegar flavor mix so it did well on the same plate with spicy brats and fresh fruit. Next time I will make half the amount of dressing because I had tons leftover after the potatoes were dressed.
I made this a couple of times last summer, my guests loved it, I loved it as left overs also. I am looking for it again this summer to make for tonight’s guests. A winner!
I agree with other comments about too much vinegar but otherwise it was fabulous! Will definitely make it again!
I made this for a BBQ and people weren’t raving about it but it was pretty good. I took the advice of others and halved both vinegars. I only used about a third of the dressing because it was plenty to coat the salad. Great new way to make sweet potatoes.
We have loved making this dish this summer! We have entertained several times now and our guests take the recipe home. Great flavors (we love balsamic vinegar) and great healthy twist on a summer classic.
Something different to try, but too much vinegar.
I recently made this and it was delicious! I agree with the other reviewers that if you use a good balsamic, it turns out fabulous. This was the perfect side for a grilled beef tenderloin coated in a spicy rub. Definitely will make again.
I made a few changes to this recipe including reducing the vinegar and adding a pinch of cayenne. It was delicious!