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Grilled Potato Salad From Reynolds Kitchens

The working surface of the kitchen is constantly exposed to the negative effects of steam modern equipment allows to be applied to the glass or print any image.

Recipe Summary 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.

Ingredients | Modern Kitchen Apron Designs

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

Directions

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.

Line your grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil for easy food release and easy grill cleanup.

Info | Modern Kitchen Apron Designs

prep: 30 mins cook: 15 mins additional: 30 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

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