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Creamy Grilled Potato Salad

Total Time

Prep: 15 min. Grill: 25 min.

Makes

6 servings

To avoid turning my oven on in the summer, I grill just about everything—including this creamy potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!”—and I love that!” —Gayle Robinson, Carrolton, Georgia
Creamy Grilled Potato Salad Recipe photo by Taste of Home

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-boiled large 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 until tender, 25-30 minutes, 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.

Nutrition Facts

3/4 cup: 209 calories, 8g fat (1g saturated fat), 75mg cholesterol, 651mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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