Paula's Ultimate Creamy Potato Salad

1. 1

   Spray a grill basket with nonstick nonflammable cooking spray.

2. 2

   Preheat the grill to medium-high heat.

3. 3

   Place the potatoes in the grill basket and grill until the potatoes are tender, turning once, about 10 minutes.

4. 4

   Remove the potatoes from the grill and cool.

5. 5

   In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.

6. 6

   Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated.

7. 7

   Serve at room temperature or chilled.

8. 8

   Garnish with fresh basil or dill, if desired.

9. 9

   Cook's Note: During the show, Jamie used roasted potatoes instead of grilling them for the salad.

10. 10

    Here's the recipe if you choose to do the same: In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat.

11. 11

    Arrange the potatoes, in a single layer, on a baking sheet.

12. 12

    Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes.

13. 13

    Remove from the oven and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.