Grilled Potato Salad from Reynolds Kitchens recipe

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Ingredients

1 pound baby potatoes, cut into quarters
1 small yellow onion, medium dice
3 tablespoons olive oil
2 stalks celery, medium dice
3 hard-boiled eggs, small dice
¼ cup mayonnaise
1 ½ tablespoons spicy brown mustard
1 teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Heavy Duty Aluminum Foil

Nutrition Info

350.7 calories
carbohydrate: 24 g
cholesterol: 164.2 mg
fat: 25.5 g
fiber: 2.4 g
protein: 7.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 799.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the grill to high heat.

  2. Add the potatoes to a pot of boiling water and cook for 5 minutes.

  3. Drain the potatoes and add them to a bowl with the onions and olive oil, toss to coat.

  4. Line the grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.

  5. Chill the potatoes and onions for 30 minutes until cool.

  6. Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.

  7. Chill until serving.

Recipe Yield

4 servings

Recipe Note

Change up your old potato salad recipe with this Grilled Potato Salad that is loaded with delicious smoky flavor.

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