Wednesday, July 20, 2011

Creamy Grilled Potato Salad

  • 8 medium red potatoes, cut into 1-in. slices
  • 2 Tbsp olive oil
  • 1/2 tsp. garlic salt
  • 1/4 tsp. paprika
  • 1/4 tsp. pepper
  • 1 cup fat-free mayonnaise
  • 2 hard-boiled eggs, chopped
  • 1 dill pickle spear, chopped
  • 3 Tbsp. dill pickle juice
  • 1 Tbsp Dijon or spicy brown mustard
1. Place first five 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 for 25-30 minutes or until tender, turning once. Cool. Cut into quarters and place in a large bowl.
2. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately.

This is the best potato salad I've ever had! It literally tastes like french fries in tartar sauce! Delicious!

Recipe from Better Homes and Gardens

1 comment:

  1. Tiff, I don't generally like potato salad, but this was so good that I actually hoarded it for myself and hid it in the refrigerator from Greg!!