large sweet potatoes, par-cooked til tender and cubed
c olive oil, divided
tbsp Dijon mustard
c cider vinegar
c balsamic vinegar
salt and pepper
c coarsely chopped flat-leaf parsley
Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3-4 minutes on each side, or just until tender. Grill scallions until softened and marked. Remove scallions from grill and cut into thin slices. In a large bowl, whisk together 1/2 c olive oil, the mustard, vinegars and honey. Season with salt and pepper. Add potatoes, scallions and parsley and toss until potatoes are well coated. Transfer to a platter and serve. Serves 8.