Categories: Sides
Ingredients
- 3 lbs small red potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp pepper
- Dressing:
- 1 1/2 cups mayo
- 1/2 cup finely chopped onion
- 1/4 cup Dijon
- 2 tbsp sweet pickle relish
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salad:
- 6 hard-cooked large eggs, chopped
- 2 celery ribs, finely chopped
- Minced fresh chives
Directions
-
Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, uncovered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.
-
In a 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.