Grilled Firecracker Potato Salad

grilled potato

A few years ago, I went through a phase of liking spicy flavors. I still do, but this recipe was something I had been playing around with spices for a bit trying to think outside the box. By a hunch I entered this in one of Taste of Home’s contests. I was surprised when I got the email that my recipe had been picked as the Grand Prize Winner.


  • 3 pounds small red potatoes (about 30), quartered
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 1-1/2 cups mayonnaise
  • 1/2 cup finely chopped onion
  • 1/4 cup Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


  • SALAD:
  • 6 hard-boiled large eggs, chopped
  • 2 celery ribs, finely chopped
  • Minced fresh chives, optional


  1. 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.
  2. 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. Yield: 16 servings (1 cup each).
 Note: If you do not have a grill wok or basket, use a large disposable foil pan and poke holes in the bottom of the pan. I also on occasion just boil the potatoes.
Photo courtesy of  Taste of Homes

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