Grilled Potato Salad

A charcoal grill will give the best flavor.

2 lbs pound small purple potatoes, unpeeled, scrubbed

1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 teaspoons celery seeds
1/2 cup plus 1 tablespoon chopped green onions/sweet onions and/or thinly sliced radish

Preparation:

Prepare barbecue (medium-high heat). Wrap purple potatoes in foil in single layer. Place foil packets on grill rack and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut potatoes into 3/4- to 1-inch pieces. Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving).  

Hot Pototoes!