Creamy Grilled Potato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âI grill just about everything in the summer to avoid turning on my ovenâincluding this creamy potato salad. My friends have dubbed this âThe Best Potato Salad Youâll Ever Put in Your Mouth!ââand I love that!â âGayle Robinson, Carrolton, Georgia Ingredients:
8 medium red potatoes (about 2 pounds), cut into 1-in. slices |
2 tablespoons olive oil |
1/2 teaspoon garlic salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1 cup fat-free mayonnaise |
2 hard-cooked eggs, chopped |
1 dill pickle spear, chopped |
3 tablespoons dill pickle juice |
1 tablespoon spicy brown mustard |
Directions:
1. Place the first five ingredients in a large bowl; toss to coat.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat for 25-30 minutes or until tender, turning once. Cool. Cut into quarters and place in a large bowl.
3. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers. Yield: 6 servings.
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