Grilled Garlic Potato Salad

1. 1

   Preheat barbecue to medium-high heat.

2. 2

   Place potatoes in 2 L microwaveable baking dish.

3. 3

   Add water; cover.

4. 4

   Microwave on high 8 minutes rotating dish after 4 minute.

5. 5

   Meanwhile, cut 1/3 -inch off top of the garlic head; discarding top.

6. 6

   (Do not cut root end).

7. 7

   Place on sheet of foil; drizzle with 1 tablespoons of the dressing .

8. 8

   Wrap garlic in foil, sealng ends tightly, drain potatoes.

9. 9

   Thread potatoes onto skewers.

10. 10

    Brush with some of the remaining dressing.

11. 11

    Grill potatoes and garlic 10-15 minutes or until potatoes are tender, turning the potatoes frequently and brushing with remaining dressing.

12. 12

    Remove potatoes and garlic from grill; cool.

13. 13

    Remove garlic pulp from skins (see tip); mix with mayo and mustard in large bowl.

14. 14

    Add potatoes and celery; mix lightly.

15. 15

    Cover .

16. 16

    Refrigerate several hours or until chilled.

17. 17

    To separate garlic cloves, place the head of garlic in your palm, and squeeze from the root end to push the cloves from the papery skins.

* Per serving · 4 servings · Values may vary.

No additional tips available.