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Grilled Potato Salad

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Side Dish

Change up your old potato salad recipe with this Grilled Potato Salad that is loaded with delicious smoky flavor.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Line your grill with Reynolds Wrap®Heavy Duty Aluminum Foil for easy food release and easy grill cleanup.


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


Step 1

Preheat the grill to high heat.

Step 2

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

Step 3

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

Step 4

Line a hot grill with Reynolds Wrap® Heavy Duty Foil.

Step 5

Place the potatoes and onions on the foil on the grill and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.

Step 6

Chill the potatoes and onions until cool.

Step 7

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

Step 8

Chill before serving.

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