This Creamy Grilled Potato Salad is a unique take on a traditional dish. Grilling the potatoes creates a great, slightly smoky flavor that blends nicely with the creamy dressing.

Creamy Grilled Potato Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 8 medium Red Potatoes (around 2 pounds), cut into 1-in. slices
  • 2 tbsp Olive Oil
  • ½ tsp Garlic Salt
  • ¼ tsp Paprika
  • ¼ tsp Pepper
  • 1 cup Fat-free Mayonnaise
  • 2 Hard-Boiled Large Eggs, Chopped
  • 1 Dill Pickle Spear, Chopped
  • 3 tbsp Dill Pickle Juice
  • 1 tbsp Spicy Brown Mustard


  • Place the potatoes, olive oil, garlic salt, paprika and pepper in a 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—about 25-30 minutes—turning once.
  • Remove from grill and cut potatoes into quarters and place in a large bowl.
  • In a small bowl, combine the remaining ingredients—mayonnaise, eggs, pickle, pickle juice, and spicy brown mustard—and toss to coat.
  • Serve immediately. Refrigerate leftovers.

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