Grilled Firecracker Potato Salad

  Lunch

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks.

Grilled Firecracker Potato Salad

Average Rating: 4.875

TOTAL TIME: Prep: 20 min. Grill: 20 min. + chilling
YIELD: 16 servings.

Ingredients

  • 3 pounds small red potatoes (about 30), quartered
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1/2 cup finely chopped onion
  • 1/4 cup Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

  • SALAD:
  • 6 hard-boiled large eggs, chopped
  • 2 celery ribs, finely chopped
  • Minced fresh chives, optional

Instructions

  • 1. Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.
  • 2. In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Nutrition Facts

1 cup: 265 calories, 20g fat (3g saturated fat), 77mg cholesterol, 398mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 4g protein.

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