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

1. 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.

2. 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.

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