Scaled Servings: 4 Originally: 8
- 2 large sweet potato
- 4 scallion
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- Kosher salt and freshly ground pepper
- 1/8 cup chopped fresh parsley, roughly
Preheat the oven to 375 degrees F. Bake the potatoes until they can be just pierced with a knife, about 45 minutes. Cut into large chunks.
Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegar and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.