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Grilled Firecracker Potato Salad

Prep Time 40 minutes
Servings 16 servings


  • 3 pounds small red potatoes about 30, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 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


  • 6 hard-boiled large eggs chopped
  • 2 celery ribs finely chopped
  • Minced fresh chives optional


  • 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.
  • 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.
Keyword Grilled Firecracker Potato Salad
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