That one's easy, I use Bobby Flay's recipe that I got off of the FoodNetwork site. Except I don't grill the sweet potatoes, I boil, bake or roast them. Also don't grill the scallions, and I add green and/or red peppers and whatever other veggies I have that I think I might like, such as corn or even use red onions instead of scallions. And I think I use about HALF what he has there for dressing with less vinegar. I just use his basic ingredients and improvise.

Grilled Sweet Potato and scallion salad from the FoodNetwork Bobby Flay

Ingredients
4 large sweet potatoes, do not peel (I peel)
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar (I use less, and sometimes use lemon or lime juice. Depends on what else I'm serving and what I have on hand and what I'm in the mood for.)
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil (I use less)
1/4 cup fresh flat leaf parsley, coarsely chopped (sometimes I use cilantro)
Salt and freshly ground black pepper
Directions
Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!

Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.

Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

Here is a link that might be useful: Grilled Sweet Potato and Green Onion Salad - FoodNetwork Bobby Flay

I forgot to mention you can add celery to the salad. I always seem to have some celery that needs using up.

Thank you! Sounds delicious!
I'm having a hard time wrapping my brain around grilling green onions though! LOL Seems like they'd just turn to mush. The white part would be OK, but tops would wilt the minute they hit the grill.
Do you think you could just roast the white parts with the sweet potato (less time), then sprinkle the fresh green parts in?

I, too, will probably roast the potatoes. I'm not much on grilling in the rain. :-)

Deanna

There's even a video on the FN site of Bobby making the salad. But as I mentioned, I don't grill. I had to laugh watching him in that big old kitchen with the steam pouring off the stove. I have a micro kitchen. I either boil or roast the potatoes and use raw onions. Occasionally I will used baked potatoes if I have extra ones. I couldn't get my brain around roasted asparagus until I had some. They seemed too skinny to bother with. BTW, the comments on the recipe restate that there is too much dressing and it is too acid, so just use it as a guide to the flavors. I use way less acid and oil, like maybe 1 TBLSP cider and 1 TBLSP balsamic vinegar and then some lemon or lime juice, like maybe 1 TBLSP and then adjust as needed, and maybe 1/4 - 1/3 cup oil tops. But you can also make it with all balsamic or a mix of cider vinegar and citrus. Depends on my mood and what I have in the pantry and fridge. Also depends on the amount of salad I have and what other veggies I add. Most often it is green peppers or red peppers in the summer when they are cheaper. And ubiquitous celery, lol! I often use lemon pepper to adjust the zing in salad. But I like my food a little on the spicy side compared to most. Same goes for the honey, you can adjust the sweetness to your taste as everyone has their own ideal balance of what sweet and sour should be. Agh! I don't pay that much attention to my measurements when I cook, I just start with the lower amount and then work up to taste.

Here is a link that might be useful: Bobby Flay video making sweet potato salad

LOL. I can do that.
I never, never, never make a cooking recipe as printed!!
Baking, yes. Cooking, no.

Have you eaten it cold? Sounds like it would be similiar to a marinated veggie salad. Just not sure about the potatoes.
I'm a cold mayo/potato salad girl rather than warm or vinegar based. But I love anything with vinegar!!

Last weekend I chopped up the stemmy (? huh? 'the stems') of broccoli and cauliflower, some celery, carrots, onion and green bell pepper. Tossed in about a can of black beans then drizzled the whole thing with rice vinegar, olive oil and a little splenda. Wasn't quite right and I spotted a container of honey mustard dip in the fridge so added a spoonful of that. Yummy!!
What recipe?? :-)

I don't know what to call it, but we ate it and it was good.

I'm planning to make this salad over the weekend when my mom is here and serve with roasted broccoli and cauliflower, whole wheat artisan bread (5 minutes a day recipe) and broiled salmon.

Deanna

I always eat it cold. And I use the dressing on other marinated type salads too, like if you want to do asian style pasta salad. You can also add ginger which is another classic asian seasoning, or cumin and cinnamon if you want a north african vibe. If you like vinegary stuff, you will LOVE this dressing. You could probably use rice vinegar instead of cider too, if you like that. I like potato salads with vinegar and oil type dressings. I also make a greek kind with potatoes, red onions and green beans, with an olive oil balsamic dressing. I've subbed scallions with that one too, and of course added the ubiquitious celery that I'm always trying to use up before it goes bad.

Potato Salad with Green and Yellow Beans (I got this from some woman's magazine back so long ago I didn't copy down the source, never thinking I would post it on the Internet!)
Serves 6

8 oz. fresh green beans (or frozen)
8 oz. fresh yellow wax beans (or celery, lol!)
1 lb. red potatoes
3 TBLSP olive oil
1 TBLSP balsamic vinegar
1 clove garlic, pressed
1 tsp. salt (you can go as low as 1/4 tsp. with this, depending on your "low salt" tastebud tolerance)
1/2 tsp. dried oregano
1/8 tsp. pepper (or lemon pepper)
1 SMALL red onion, thinly sliced (I would use a half a red onion, even a small one, as I am not an onion fan. Or use some scallions, like 4 maybe)

Steam beans 5-10 min., rinse with cold water. Boil potatoes 15-20 min. til tender. Add dressing to diced vegetables. You may want to double the dressing, or redress before serving to freshen. I THINK you can also use white wine vinegar if my memory serves me. Or maybe it was white balsamic vinegar . . .
This is another one of those salads that you can serve warm, room temp. or cold.

Yeah, that's the way I cook, haphazardly, lol! MOST of the time it turns out OK though, and these are T&T from other folks more reputable than me. Well, maybe I don't know, is Bobby Flay "reputable?" :)

LOL, L, I don't know if Bobby Flay is "reputable" or not, but he's at least well known!

Thanks for that recipe, it sounds really good. I made a grilled potato salad for Dad a couple of years ago, and actually grilled the potatoes. What a PIA and I didn't think it made a huge improvement in the salad, so I'd just cook the sweet potatoes and call it good.

I like potatoes a lot, but I really like sweet potatoes better.

Annie

I'm pretty sure I could eat cardboard if I drizzled it with balsamic, or cider, or rice vinegar!! LOL Each has its place, but I love 'em all!

Good to know I can serve it cold. That's frees up some oven space for me to roast my other veggies.
And I've decided to try out my grill pan I got for Christmas on the salmon. It's different. It has a bottom section that is round with a hole in the center and tray around the outside. The top has slots all around it.
You're supposed to place it over the burner, then marinate/baste with whatever liquid you like and it drips into the tray and the steam is then also flavored.

We'll see. I'll try to remember to take pictures!

Deanna