Grilled Potato Salad from Reynolds Kitchens recipe
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Ingredients
- 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 ¼ cup mayonnaise 1 ½ tablespoons spicy brown mustard 1 teaspoon salt ¼ teaspoon pepper Reynolds Wrap® Heavy Duty Aluminum Foil
Nutrition Info
- 350.7 caloriescarbohydrate: 24 gcholesterol: 164.2 mgfat: 25.5 gfiber: 2.4 gprotein: 7.4 gsaturatedFat: 4.4 gservingSize: -sodium: 799.9 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Grilled Potato Salad from Reynolds Kitchens
Directions
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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® 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.