Ingredients: 3/4 pound Yukon gold potatoes; 3/4 pound red potatoes; 1 medium sweet potato, peeled; 1/2 cup thinly sliced green onion; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon ground black pepper
Directions: Cut potatoes into medium-size chunks. Cover with water in large pot and boil/simmer for 10 minutes. Place potatoes in grill wok or basket. Grill uncovered over medium heat 8 to 12 minutes until browned, stirring frequently. Transfer to large serving bowl. Add onions. Whisk remaining ingredients. Drizzle over potato mixture and toss to coat.
Food.com
Wine Recommendation: Cal y Canto Viura Verdejo Castilla Spain ($12)
Most summer sides, especially vegetable-based salads, have a wide array of flavors and include lighter vinegar dressings. A white wine with high acidity will complement the vinegar base of the salad and carry an array of flavors itself to further complement each component of the dish. Available online and in specialty stores.
