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

Creamy Grilled Potato Salad

potatoes

olive oil

garlic salt

paprika

pepper

mayonnaise

hard-boiled large eggs, chopped

dill pickle spear, chopped

dill pickle juice

spicy brown mustard

5g protein.  <B><b>Diabetic Exchanges</b>: </B>2 starch

Place the 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 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.

This recipe is outstanding.  The dressing is easy and very tasty.  I bake my potatoes at 325 until tender. I also use extra chopped pickle.  I usually make 5 pounds of potatoes and it doesn't last long in my house!  Great for lunches. We were never really into potato salad until I found this recipe.

I found this recipe in a taste of home issue that I have since misplaced, thank-you internet! The best potato salad I have ever had and very easy to prepare,thanks Gayle for sharing

Excellent!!! I really like the plain old classic potato salad but sometimes you just want something different. This is it!! Great recipe!

Great recipe!  I really love the flavor of the grilled potatoes in this--a truly unique take on potato salad!  I do like my dressing just a bit heavier, so I added an extra quarter cup of mayo.  And instead of serving right away, I refrigerated the potato salad overnight to really let the flavors mingle.  It was really good!  I'll definitely be doing this again!

My husband does not like potato salad, but I do.  We both love this.

My new favorite potato salad. I shopped a whole dill pickle instead of just a spear - my family liked the extra pickle.

It was worth the time to grill the potatoes.  My husband liked them as much as I did.  I used a Weber charcoal grill.  The clean up wasn't bad.

I was so excited to make this, but then sort of burnt the potatoes a bit.  I think it's worth trying again though.  If nothing else, the sauce has great flavor and would be good with non-grilled potatoes.

My husband and i may never find a happy medium on potato salad.  I don't like thick mayo in my potato salad and he does.  I liked this, he didn't.  Oh well, back to the drawing board.

WOW!!What a great take on potato salad!  Just a hint of smokey-ness. Just made it last night, and have already e-mailed it to a friend.I also grilled some red onions, and chopped them and put in the salad, too. Yum!I  over cooked the tato's a bit, but that just made the skins a bit crispy-not burnt-& did not ruin the salad. I WILL make this again, FOR SURE!I also added a bit more potato's than the 2 lbs. the recipe calls for-there was enough dressing.  I also used garlic powder, not salt,-still fantastic!!Keep up the good work, Healthy Cooking!

Loved the grilled potatoes in this salad.  Made a nice variation to the traditional dish.  I too used a whole dill pickle rather than just a spear.

creamy grilled potato salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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