Potatoes

¾ lb. (about 3 med.) Yukon gold potatoes	¾ lb. (about 3 med.) red boiling potatoes	1/3 lb. (about 1 med.) red garnet or dark orange sweet potatoe, peeled

Dressing

3 tbsp. white wine vinegar	1 tbsp. country style Dijon mustard	½ cup oil
1 tsp. salt	½ tsp. celery seed	¼ tsp. pepper
½ cup sliced green onions

1. Bring 1½ quarts (6 cups) salted water to a boil in large saucepan or Dutch over over high heat. Meanwhile, cut potatoes into 1" pieces. Add potatoes to boiling water; return to a boil. Reduce heat to medium; simmer 12 to 14 minutes or until almost tender. Drain. Place potatoes into large bowl.
2. Meanwhile, in small nonmetal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir in salt, celery seed and pepper. Add onions; mix well.
3. Add ¼ cup dressing to potatoes; toss gently to coat.
4. Heat grill. Spread potatoes in grill basket or on heavy sheet of foil with holes poked through it. Cover grill. Cook 7 to 9 minutes or until potatoes are browned, stirring occasionally. Remove potatoes from grill, cool 15 minutes ro until lukewarm.
5. When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.
6. To broil potatoes, place on broiler pan; broil 4 to 6" from heat using times above as a guide, turning once.

Recipe fact:,br> The combination of potatoes in this salad incorporates three different colors, textures and flavors. Yukon Gold potatoes provide rich, buttery color and flavor, as well as a medium-firm texture. Red boiling potatoes add a bright spark of color, plus a waxy, firm texture. With their deep orange flesh, red garnet sweet potatoes contribute sweetness that contrasts nicely with the mustard in the dressing. The soft flesh of the sweet potatoes provides another texture to this salad.

Ingredient substitution:
Check the farmer's market for other potatoes to use in this salad. Try white rose, fingerling or any variety of new potatoes.

Make ahead tip:
Boil the potatoes early in the day; cover and refrigerate them. Mix together the dressing; cover and refrigerate it. When ready to grill, continue with the recipe as directed.

Serving size: ½ cup
Calories: 250
Calories from fat: 130
Dietary exchanges: 1 starch, 1 fruit, 2½ fat OR 2 carbohydrates, 2½ fat