Directions:
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.
Heat a cast iron grill pan or outdoor grill over high heat until very hot.
Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.
Whisk together all vinaigrette ingredients adding EVOO last…whisk again until emulsified. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.
Serves 8
An Olive Tap recipe adaptation from Christine A. Verstraete
The Pioneer Press, November 6, 2008.
