Ingredients
3 pounds small red potatoes (about 30), quartered2 tablespoons olive oil1 teaspoon salt1/2 teaspoon pepperDRESSING:1-1/2 cups mayonnaise1/2 cup finely chopped onion1/4 cup Dijon mustard2 tablespoons sweet pickle relish1/2 teaspoon paprika 1/4 teaspoon cayenne pepperSALAD:6 hard-boiled large eggs, chopped2 celery ribs, finely choppedMinced fresh chives, optional
Preparation
Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.
In a small 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.
