Grilled Firecracker Potato Salad Recipe

By ldelmas

Ingredients

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

Preparation

Step 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.

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.
Yield: 16 servings (1 cup each).

Editor's Note: If you do not have a grill wok or basket, use a large disposable foil pan and poke holes in the bottom of the pan.

Originally published as Grilled Firecracker Potato Salad in Simple & Delicious
June/July 2016