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Grilled White-and-Sweet-Potato Salad

    2 large waxy (new) potatoes, about 1 pound
    1 or 2 sweet potatoes, about 1 pound
    4 tablespoons extra virgin olive oil
    Salt and pepper
    1 tablespoon grainy mustard
    1 tablespoon sherry or other vinegar, or to taste
    1 bunch scallions, both white and green parts, chopped.

  Start a gas or charcoal grill, or heat the oven to 450F. Peel
 potatoes and cut them into slices 1/2-inch thick. Toss them with half
 the olive oil and sprinkle them with salt and pepper. Grill potatoes
 over direct but not-too-hot heat, turning them as they brown. Or
 roast them on nonstick baking sheet, turning once or twice.
  Potatoes will cook in about 10 to 15 minutes; remove them as they
 become tender. When they are done and fairly cool, toss them with
 remaining ingredients. Taste and adjust seasoning and serve. Or the
 salad can be covered and refrigerated; bring to room temperature
 before serving.