The Potato Salad

A brief second post. This potato salad is two times the hit: once at Dusty Bottoms '09 (!) and once again at Claire's baby potluck. It's light, simple and one for the permanent recipe box.

Credit for this recipe goes to (surprise!) Mark Bittman of the New York Times.

Ingredients

• 2 large waxy (new) potatoes, about 1 pound
• 1 or 2 sweet potatoes, about 1 pound
• 4 tablespoons extra virgin olive oil
• Salt and pepper
• 1 tablespoon grainy mustard
• 1 tablespoon sherry or other vinegar, or to taste
• 1 bunch scallions, both white and green parts, chopped

1. Start a gas or charcoal grill, or heat the oven to 450 degrees. Peel potatoes and cut them into slices 1/2-inch thick. Toss them with half the olive oil and sprinkle them with salt and pepper. Grill potatoes over direct but not-too-hot heat, turning them as they brown. Or roast them on nonstick baking sheet, turning once or twice.

2. Potatoes will cook in about 10 to 15 minutes; remove them as they become tender. When they are done and fairly cool, toss them with remaining ingredients. Taste and adjust seasoning and serve. Or the salad can be covered and refrigerated; bring to room temperature before serving.