Grilled Firecracker Potato Salad Recipe
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. —Ashley Armstrong, Kingsland, Georgia
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 cup dijon mustard
- 1/4 teaspoon cayenne pepper
- dressing:
- 1/2 cup finely chopped onion
- salad:
- 2 tablespoons sweet pickle relish
- 2 celery ribs finely chopped
- 1-1/2 cups mayonnaise
- 3 pounds small red potatoes (about 30) quartered
- minced fresh chives optional
- 6 hard-cooked large eggs chopped
- Carbohydrate 20.1598501582604 g
- Cholesterol 0 mg
- Fat 0.60076609836193 g
- Fiber 0.271463484176725 g
- Protein 0.242932121859252 g
- Saturated Fat 0.0733311218457091 g
- Serving Size 1 1 serving (115g)
- Sodium 58.3404500290858 mg
- Sugar 19.8883866740837 g
- Trans Fat 0.0229547696544429 g
- Calories 84 calories
Directions 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. Yield: 16 servings (1 cup each). Editor's Note: If you do not have a grill wok or basket, use a large disposable foil pan and poke holes in the bottom of the pan. Originally published as Grilled Firecracker Potato Salad in Simple & Delicious June/July 2016 Print Add to Recipe Box Email a Friend
