Lunch Recipe

Grilled Potato Salad from Reynolds Kitchens

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

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the grill to high heat.

Step: 2

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

Step: 3

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

Step: 4

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.

Step: 5

Chill the potatoes and onions for 30 minutes until cool.

Step: 6

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

Step: 7

Chill until serving.

NUTRITION FACT

Per Serving: 351 calories; protein 7.4g; carbohydrates 24g; fat 25.5g; cholesterol 164.2mg; sodium 799.9mg.

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