On President’s Day, we decided to have a last-minute barbeque. Paco made ribs, and I made a grilled sweet potato salad and a broccoli salad.
When choosing sweet potatoes for this recipe, choose big fat ones. If you slice the smaller ones, they will fall through the slots in the grill. I followed the original recipe pretty closely, except I skipped par-cooking the sweet potatoes, and I added red pepper flakes for a little heat.
Grilled Sweet Potato Salad
Adapted from Bobby Flay
4 large sweet potatoes, peeled and sliced into 1/2-inch slices
3/4 c olive oil
1/2 tsp red pepper flakes
2 T dijon mustard
1/2 c cider vinegar
1/4 c balsamic vinegar
2 tsp honey
1/4 cup parsley, chopped
Put the sweet potatoes into a large mixing bowl, then toss with 1/4 c of olive oil, salt, and red pepper flakes. Grill for a few minutes on each side, until they are fork tender.
Brush or spray the scallions with a little bit of olive oil, then grill until they have grill marks. Remove from the grill and slice.
In a medium-sized bowl, whisk together the 1/2 c of olive oil, the apple cider vinegar, balsamic vinegar, mustard, and honey.
Combine the sweet potatoes, scallions, and dressing in a large bowl and toss to combine. Garnish with parsley and serve while still warm. (You could serve this cold, as well, but make sure to combine the ingredients while they’re still warm so that the potatoes absorb the dressing.)