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Grilled Potato Salad

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Side Dish

Change up your old potato salad recipe with this Grilled Potato Salad that is loaded with delicious smoky flavor.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your grill with Reynolds Wrap®Heavy Duty Aluminum Foil for easy food release and easy grill cleanup.


  • 1 pound baby potatoes, cut into quarters
  • 1 small yellow onion, medium diced
  • 3 tablespoons olive oil
  • 2 celery stalks, medium diced
  • 3 hard-boiled eggs, small diced
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons spicy mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Reynolds Wrap® Heavy Duty Aluminum Foil


Step 1

Preheat the grill to high heat.

Step 2

Add the potatoes to a pot of boiling water and cook for 5 minutes.

Step 3

Strain the potatoes and add them to a bowl with the onions and olive oil and toss to coat.

Step 4

Line a hot grill with Reynolds Wrap® Heavy Duty Foil.

Step 5

Place the potatoes and onions on the foil on the grill and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.

Step 6

Chill the potatoes and onions until cool.

Step 7

Add the cooled potatoes and onions to a medium-size bowl and mix them with the celery, eggs, mayonnaise, mustard and salt and pepper.

Step 8

Chill before serving.

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