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.