Grilled Baby - Potato Salad

Prep time- ~1 1/2 hours
Notes- use a combo of red, blue and Yukon gold potatoes

1/2 lb green beans
1/4 lb red pearl onions (about 3/4 in. wide)
1 1/4 lbs thin-skinned potatoes (about 2 in. wide)
2 yams (about 1 lb. total)
2 cloves roasted garlic
2 Tablespoons dijon mustard
1/4 cup balsamic vinegar
1/3 c olive oil
2 cups (about 3/4 lbs.) red cherry tomatoes
salt and pepper
1/4 lbs. arugula, tough stems removed, rinsed and drained
2 Tablespoons chopped fresh mint leaves

Cook beans in salted,boiling water until tender crisp ~ 4 minutes. Remove beans
from boiling water and place in a bowl. Add onions to boiling water and cook
just until tender when pierced. Transfer to bowl w/ slotted spoon.

Meanwhile scrub potatoes and yams. Put in boiling water, adding more water if
needed to cover. Cook until vegetables are tender when pierced, ~ 25 minutes.
Drain.

Drain onions and peel.

Peels yams; cut potato ans yams into 1/2 inch slices.

Place potato and yam slices on the barbecue grill over high heat. Cook, turning
once, until the grill marks develop on both sides, 2 to 4 minutes total.

Add potatoes, yams, onions, tomatoes to a dressing made out of the mashed
roasted garlic,mustard, olive oil and vinegar. Toss very gently to coat.
Season w/ salt and pepper to taste.

Arrange arugula on a platter, spoon salad onto leaves and sprinkle w/ mint.