Sweet Potato Salad Recipe | Grilling

Directions

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until a paring knife inserted into the potato comes out with some resistance, about 15 to 30 minutes, depending on size of potatoes. Light 1 chimney full of charcoal. While the charcoal is lighting and potatoes are boiling, whisk together oil, salt, and cumin in a small bowl. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices. Brush oil mixture onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled grate directly over the hot coals until golden brown, about 1-3 minutes on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with cilantro.