- 8
Ingredients
- DRESSING:
- 2 Tbsp. honey
- 1 1/2 Tbsp. white wine vinegar
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. minced shallot (about 1 small)
- 2 tea. Dijon mustard
- Dash of Worcestershire sauce
- 1/4 cup olive oil
- POTATOES:
- 21/2 # sweet potatoes, peeled and quartered lengthwise into wedges
- oil for brushing
- 2 fresh poblano chilies (about 8 oz. total), seeded, diced
- 2 green onions, thinly sliced diagonally
- 1/4 cup chopoped fresh parsley
Preparation
Step 1
Dressing: whisk ingredients, gradually whisk in olive oil. Season to taste with salt and pepper.
Cook sweet potatoies in large saucepan of boiling salted water until just barely tender, about 6 minutes (if overcooked they will fall apart when tossed in the dressing). Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
Preheat BBQ to high heat. Btrush potato wedges with oil. Sprinkle with salt and pepper, Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1" pieces.
Place potatoes, poblanos, green onions and parsley in a large bowl. Drizzle dressing over toss to coat.
Season to taste with salt and pepper.
Serve warm or at room temperature.