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

Test Kitchen Approved

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

Place the first 5 ingredients in a large bowl; toss to coat.
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.
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.

To avoid turning my oven on in the summer, I grill just about everything—including the potatoes for this creamy potato salad. My friends have dubbed it The Best Potato Salad You’ll Ever Put in Your Mouth!—Gayle Robinson, Carrolton, Georgia

Recipe Creator