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Grilled Potato Salad from Reynolds Kitchens

Reynolds Kitchens

"Change up your old potato salad recipe with this Grilled Potato Salad that is loaded with delicious smoky flavor."
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1 h 15 m servings 351 cals
Original recipe yields 4 servings

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  • Prep

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  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(R) 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® Heavy Duty Aluminum Foil for easy food release and easy grill cleanup.

Nutrition Facts

Per Serving: 351 calories; 25.5 g fat; 24 g carbohydrates; 7.4 g protein; 164 mg cholesterol; 800 mg sodium. Full nutrition

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This is how I make my potato salad! Except I leave out the mustard and add sour cream to the mayonnaise (about 3/4 sour cream and 1/4 mayonnaise) and add a little dill weed over the top. The gri...