Grilled Baby-Potato Salad

By Sunset
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1/2 pound green beans

1/4 pound red pearl onions (about 3/4 in. wide)

1 1/4 pounds thin-skinned potatoes (about 2 in. wide; see notes)

2 yams (about 1 lb. total)

2 cloves garlic, minced or pressed

2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup olive oil

2 cups (3/4 lb.) red cherry tomatoes

2 cups (3/4 lb.) yellow cherry tomatoes

Salt and pepper

1/4 pound arugula, tough stems removed, rinsed and drained

2 tablespoons chopped fresh mint leaves

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