- 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
- 1/4 cup mayonnaise
- 1 1/2 tablespoons spicy brown mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 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 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.
- 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.
04/07/2018
recipepes.com
Grilled Potato Salad from Reynolds Kitchens, recipe
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455 calories
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