Grilled Sweet Potato Salad

Tender, smoky grilled sweet potatoes turn an ordinary vegan potato salad into a fast favorite for summer celebrations.
Tender, smoky grilled sweet potatoes turn an ordinary vegan potato salad into a fast favorite for summer celebrations.

Grilled Sweet Potato Salad

Serves 8

Ingredients:

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• 4 sweet potatoes, scrubbed, cut lenthwise into 3/4-inch thick slices

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• 2 tablespoons olive oil

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• Salt and freshly ground black pepper

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• 2 stalks celery, chopped

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• 1/2 cup finely chopped red onion

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• 1/4 cup finely chopped fresh parsley

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• 2/3 cup dried currants

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• 3/4 cup vegan mayonnaise

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• 1 tablespoon Dijon mustard

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• Zest and juice of 1 lime

Directions:

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1. Bring a large pot of water to a boil. Add sweet potato slices and boil for 2 to 3 minutes or until just starting to get tender.

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2. Drain, pat dry, and place potatoes on a wire rack to cool.

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3. Preheat grill to medium-low heat and oil grill grate.

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4. Brush potatoes with olive oil and season with salt and pepper.

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5. Grill for 10 minutes, flipping once or twice, until firm but tender.

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6. Transfer slices to a cutting board and allow to cool.

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7. Meanwhile, in a large bowl, combine any remaining olive oil, celery, red onion, parsley, and currants.

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8. Cut sweet potatoes into bite-sized cubes. Add to the bowl, tossing to combine.

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9. Whisk together mayonnaise, mustard, lime zest, and juice. Add to the potato salad and toss to coat.

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10. Serve immediately or refrigerate for a few hours to chill.

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