Three Potato Salad

Jack McDavid's Independence Day Recipe

GMA Recipes
Difficulty: Easy
Cook Time: min

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.


  • 1 1/2 pounds small red potatoes
  • 1 1/2 pounds small Peruvian purple potatoes
  • 2 pounds yams
  • 4 tbsp.scallions, chopped
  • 2 tbsp. Dijon mustard
  • 2 tbsp. mayonnaise
  • 2 tbsp. lemon juice
  • 2 tsp. celery
  • salt and pepper, to taste
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: red potatoes, purple potatoes, scallions, yams

    Course: Vegetable, Starch, Salad

    More Info: Vegetarian

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