Grilled Potato Salad from Reynolds Kitchens
Switch your traditional potato salad recipe with this Grilled Potato Salad, which is bursting with smokey flavor. the added eggs will make this not just a salad or a side dish but also can be served as a stand alone meal for its balanced nutritional value.
Grilled Potato Salad from Reynolds Kitchens
Enjoy Catelli Bistro Grilled Portobello and Spinach Pasta Salad as part of a balanced diet. And best of all, it’s quick and easy to make!
Equipment
Ingredients
- 1 lb baby potatoes, cut into quarters
- 3 hard-boiled eggs, small dice
- 3 tbsp olive oil
- 1 small onion, medium dice
- 1 tbsp spicy brown mustard
- 2 stalks celery, medium dice
- ¼ cup mayonnaise
- Salt and Pepper
Instructions
- Preheat the grill to high heat.
- 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 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.
