Grilled Potato Salad from Reynolds Kitchens Recipe

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Brief

Prep 30 mins

Cook: 15 mins

Additional: 30 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Grilled Potato Salad from Reynolds Kitchens Recipe

Ingredients

1 pound baby potatoes

cut into quarters

1 small yellow onion

medium dice

3 tablespoons olive oil

2 stalks celery

medium dice

3 hard-boiled eggs

small dice

¼ cup mayonnaise

1 ½ tablespoons spicy brown mustard

1 teaspoon salt

¼ teaspoon pepper

Reynolds Wrap® Heavy Duty Aluminum Foil

Tips

Directions

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

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

Step 4

Line the grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.

Step 5

Chill the potatoes and onions for 30 minutes until cool.

Step 6

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

Step 7

Chill until serving.

Nutritional Information

Grilled Potato Salad from Reynolds Kitchens Recipe

Servings Per Recipe:4

Calories: 350.7

% Daily Value *

Protein: 7.4g 15%

Carbohydrates: 24g 8%

Dietary Fiber: 2.4g 10%

Sugars: 2.5g

Fat: 25.5g 39%

Saturated Fat: 4.4g 22%

Cholesterol: 164.2mg 55%

Vitamin A Iu: 351.9IU 7%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.5mg 29%

Vitamin C: 15.2mg 25%

Folate: 37.9mcg 10%

Calcium: 37.9mg 4%

Iron: 1mg 5%

Magnesium: 30.5mg 11%

Potassium: 514.9mg 14%

Sodium: 799.9mg 32%

Thiamin: 0.1mg 15%

Calories From Fat: 229.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.