- 1 3/4 lbs. potatoes, peeled and cut into sticks
- 3 Tbsp of olive oil
- 1/2 tsp salt
- 1/4 tsp of pepper
- 2 large carrots, cleaned and cut into sticks
- 1 Vidalia onion, sliced
- 2 Tbsp of mayonnaise
- 2 Tbsp of plain yogurt
- 2 Tbsp of white wine vinegar
- 1 tsp Dijon style mustard
Bring potato sticks to a roiling boil over medium heat.
Reduce to low, cover and steam the potatoes until tender (about 12 minutes).
Place drained potatoes in a mixing bowl and drizzle with 2 Tbsp olive oil. Season with salt and pepper.
In a separate bowl, combine carrots and onions. Drizzle with remaining oil.
Grill potatoes over medium high heat for 8 minutes, turning occasionally.
Grill carrots and onions for 4 minutes, turning occasionally.
Place all vegetables together in a single bowl.
In a separate bowl, whisk mayonnaise, yogurt, vinegar and mustard until well blended.
Pour the mixture over the vegetables and toss until well coated.
Other vegetables such as zucchini, bell peppers or squash may be added.