Living at the lake for the summer making potato salad or macaroni salad are served most often. You can feed a crowd on these sides. I decided to grill the potatoes and not boil as we normally do. This potato had a nice smoky flavor and really added great texture to this salad. I add celery and carrots for some extra crunch and freshness.
This was a great salad and hope you enjoy as well.
Add 3 eggs to a sauce pan. Add water to cover the eggs. Heat stove to a medium temperature and bring water to a boil. Remove from heat then cover and set timer for 11 minutes. Remove from water, let cool then peel and chop. Set aside.
Preheat the grill to a medium-high temperature.
Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil lay a wooden spoon over the opening of the pan (that will prevent the water from boiling over) and set your timer for 7 minutes. Drain and let cool. Cut into quarters.
Alternatively you can put the potatoes in a large glass bowl and microwave for 5 minutes.
Place the potato pieces on the hot grill, and cook on all sides to create grill marks. Grill each side for about 2 minutes. Tongs work great to flip over the potatoes.
In a large bowl (serving bowl) add in mayonnaise, Dijon mustard, garlic powder, paprika, salt and pepper. Stir together. Add in potatoes, eggs, celery, carrots and onions. Use a spatula or large spoon and stir to combine the mayonnaise mixture while coating the potatoes and vegetables.
Top with extra paprika before serving!