Grilled Potato Salad From Reynolds Kitchens Recipe

Name: Grilled Potato Salad From Reynolds Kitchens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup mayonnaise; 1 1/2 tablespoons spicy brown mustard; 1 teaspoon salt; 1/4 teaspoon pepper; Reynolds Wrap(R) Heavy Duty Aluminum Foil

Servings: persons

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(R) Heavy Duty Aluminum Foil

1
Preheat the grill to high heat.
2
Add the potatoes to a pot of boiling water and cook for 5 minutes.
3
Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.
4
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.
5
Chill the potatoes and onions for 30 minutes until cool.
6
Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.
7
Chill until serving.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound baby potatoes, cut into quarters, 1 small yellow onion, medium dice, 3 tablespoons olive oil, 2 stalks celery, medium dice, and more.

Yes, Grilled Potato Salad From Reynolds Kitchens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Potato Salad From Reynolds Kitchens

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