Creamy Grilled Potato Salad

• 8 medium red potatoes (about 2 pounds), cut into 1-in. slices
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup fat-free mayonnaise
• 2 hard-boiled large eggs, chopped
• 1 dill pickle spear, chopped
• 3 tablespoons dill pickle juice
• 1 tablespoon spicy brown mustard

1. Place the first five ingredients in a large bowl; toss to coat.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl.
3. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

red potatoes, olive oil, garlic salt, paprika, pepper, mayonnaise, eggs, dill, dill pickle juice, brown mustard

Taken from www.tasteofhome.com/recipes/creamy-grilled-potato-salad/ (may not work)