Grilled Firecracker Potato Salad

• 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
• 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.

red potatoes, olive oil, salt, pepper, mayonnaise, onion, dijon mustard, sweet pickle, paprika, cayenne pepper, eggs, celery, fresh chives

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