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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
4 servings


  • 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


  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.

Reynolds Kitchen Tip

Line your grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil for easy food release and easy grill cleanup.

Nutrition Facts (per serving)

351 Calories
26g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 26g 33%
Saturated Fat 4g 22%
Cholesterol 164mg 55%
Sodium 800mg 35%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 7g
Vitamin C 15mg 76%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 515mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.