Three Potato Salad
From chef Jack McDavid
2001
Jack McDavid, the owner of Jack's Firehouse in Philadelphia, shared his amazing recipes for some Ancho Rubbed Smithfield Pork Chops with Mango Salsa and a Three Potato Salad.
Ingredients
Directions
1. Wash all the potatoes.
2. Cut the yams into quarters.
3. Wrap the potatoes in foil.
4. Place all the potatoes in the foil in a single layer on the grill and roast for 30 minutes.
5. Remove the potatoes from the grill and allow them to cool.
6. Cut the red, Peruvian purple and half of the yams into 1/2-inch pieces.
7. Take the remaining pound of yams and remove the skin.
8. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth.
9. Fold in the scallions and cut potatoes and season with salt and pepper.
10. Refrigerate for two hours before serving.
Copyright 2001 Jack McDavid
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