Creamy Grilled Potato Salad

Name: Creamy Grilled Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
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

TOTAL TIME: Prep: 15 min. Grill: 25 min. YIELD: 6 servings.

To avoid turning my oven on in the summer, I grill just about everything—including this creamy grilled 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

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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