Grilled Firecracker Potato Salad

Name: Grilled Firecracker Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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

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. —Ashley Armstrong, Kingsland, Georgia

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

Directions

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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