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.
- Serves: 4 persons
- 1pound baby potatoes, cut into quarters
- 1small yellow onion, medium dice
- 3tablespoons olive oil
- 2stalks celery, medium dice
- 3hard-boiled eggs, small dice
- ¼cup mayonnaise
- 1½ tablespoons spicy brown mustard
- 1teaspoon salt
- ¼teaspoon pepper
- Reynolds Wrap® Heavy Duty Aluminum Foil
Step 1Preheat the grill to high heat.
Step 2Add the potatoes to a pot of boiling water and cook for 5 minutes.
Step 3Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.
Step 4Line 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.
Step 5Chill the potatoes and onions for 30 minutes until cool.
Step 6Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.
Step 7Chill until serving.