Go Back

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Salad
Servings 4 servings
Calories 350 kcal

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.