Ingredients
8 medium red potatoes (about 2 pounds), cut into 1-in. slices2 tablespoons olive oil1/2 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon pepper1 cup fat-free mayonnaise2 hard-boiled large eggs, chopped1 dill pickle spear, chopped3 tablespoons dill pickle juice1 tablespoon spicy brown mustard
Preparation
Place the first five ingredients in a large bowl; toss to coat.
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.
In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
