Three Potato Salad
Jack McDavid's Independence Day Recipe
great celebration calls for some great food. For Good Morning America's Fourth of July show in Philadelphia, one of the city's favorite chefs, Jack McDavid, served up a Three Potato Salad.
Wash all the potatoes.
Cut the yams into quarters.
Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 30 minutes. Remove the potatoes from the grill and allow them to cool. Cut the red, Peruvian purple and half of the yams into 1/2 inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for two hours before serving.
More Info: Vegetarian