Creamy Grilled Potato Salad


8 medium red potatoes (cut into 1-inch slices) 

2 tablespoons Best Choice Olive Oil 

½ teaspoon Best Choice Garlic Salt 

¼ teaspoon Best Choice Paprika 

¼ teaspoon Best Choice Pepper 

1 cup Best Choice Mayonnaise 

2 Best Choice Eggs, hard-boiled and chopped 

1 Best Choice Dill Pickle Spear, chopped 

3 tablespoons Best Choice Dill Pickle Juice 

1 tablespoon Best Choice Spicy Brown Mustard 


Place potatoes, olive oil, garlic salt, paprika and pepper in a large bowl. Toss to coat potatoes.  

Lightly coat grill rack with cooking oil. Grill potatoes, covered, over medium heat until tender 25-30 minutes, turning once. Allow to cool and then cut into quarters and place in a large bowl.  

In a small bowl, combine remaining ingredients. Pour over potatoes and toss to coat. Serve immediately. Refrigerate any leftovers.  

Creamy Grilled Potato Salad

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