Grilled Potato Salad From Reynolds Kitchens - cooking recipe

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(R) Heavy Duty Aluminum Foil

Preparation

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 Aluminum 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.