Grilled Potato Salad from Reynolds Kitchens

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

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
• 0.25 cup mayonnaise
• 1 ½ tablespoons spicy brown mustard
• 1 teaspoon salt
• 0.25 teaspoon pepper
• Reynolds Wrap® Heavy Duty Aluminum Foil

Steps

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.