Recipe Fun

I'm a huge Mark Bittman fan. His books are great and easy to use. His articles are always interesting. I've been making a lot of potato leek soup lately. My recipe fav is from the NY Times cookbook using the Vichyssoise recipe but not chilling it. While I was searching to see if it was online, I found this Bittman recipe and sounded so good, I decided to post instead.

Grilled White-and-Sweet-Potato Salad
Mark Bittman
Yield 4 to 6 servings

Time About 40 minutes

Ingredients
2 large waxy (new) potatoes, about 1 pound
1 or 2 sweet potatoes, about 1 pound
4 tablespoons extra virgin olive oil
Salt and pepper
1 tablespoon grainy mustard
1 tablespoon sherry or other vinegar, or to taste
1 bunch scallions, both white and green parts, chopped

Method
1. Start a gas or charcoal grill, or heat the oven to 450 degrees. Peel potatoes and cut them into slices 1/2-inch thick. Toss them with half the olive oil and sprinkle them with salt and pepper. Grill potatoes over direct but not-too-hot heat, turning them as they brown. Or roast them on nonstick baking sheet, turning once or twice.
2. Potatoes will cook in about 10 to 15 minutes; remove them as they become tender. When they are done and fairly cool, toss them with remaining ingredients. Taste and adjust seasoning and serve. Or the salad can be covered and refrigerated; bring to room temperature before serving.