Grilled Potato Salad from Reynolds Kitchens

Ingredients

• 1 pound baby potatoes, cut into quarters
• 1 small yellow onion, medium dice
• 3 tablespoons olive oil
• 2 stalks celery, medium dice
• 3 hard-boiled eggs, small dice
• 1/4 cup mayonnaise
• 1 1/2 tablespoons spicy brown mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Reynolds Wrap Heavy Duty Aluminum Foil

Directions

Preheat the grill to high heat.

Add the potatoes to a pot of boiling water and cook for 5 minutes.

Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.

Line the grill with Reynolds Wrap(R) Heavy Duty Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.

Chill the potatoes and onions for 30 minutes until cool.

Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.

Chill until serving.