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

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to high heat.

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

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

  • 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.

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

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

  • 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

351 calories; protein 7.4g 15% DV; carbohydrates 24g 8% DV; fat 25.5g 39% DV; cholesterol 164.2mg 55% DV; sodium 799.9mg 32% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2017
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 grilled potatoes are what makes this salad! I also just grill the potatoes on a charcoal grill without the foil......The burnt outsides are delicious in the salad. Read More
(1)
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