Side Dish

Grilled-Garlic Potato Salad

average rating

rate/review

prep time

25 min

total time

4 hr 10 min

makes

12 servings, 1/2 cup (125 mL) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

1-1/2 lb. (675 g) small red potatoes, cut in half

1/3 cup water

4 large cloves garlic, unpeeled

1/2 cup Kraft Zesty Italian Dressing, divided

3/4 cup Kraft Mayo Real Mayonnaise

2 tsp. yellow mustard

2 stalks celery, chopped

Make It

HEAT barbecue to medium-high heat.

PLACE potatoes in microwaveable casserole dish. Add water; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on clove; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.

DRAIN potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from barbecue; cool.

SQUEEZE garlic pulp from skins into small bowl. (See Tip.) Add mayonnaise and mustard; mix well. Add to potatoes and celery in large bowl; mix lightly. Refrigerate several hours or until chilled.

kraft kitchens tips

How to Remove Garlic Pulp From Skins

Squeeze each garlic clove from the root end to remove the roasted clove from the papery skin.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

My husband does not like chunky potato salad & he loved this recipe.
posted by conniecons | on 5/14/2010

rating

Delicous! I didn't want to go to the trouble of skewering the potatoes so I used my grill basket and it turned out beautifully. The salad dressing gives it a bit of zip. I will definitely be making this recipe again and am looking forward to making this on many a camping trip this summer.
posted by Marie131 | on 5/2/2010

rating

This was a little bland. I think it could have used a few more grilled veggies and maybe even one more roasted garlic. It was a good base though. Next time I will add more flavour....
posted by peachesnherb | on 7/22/2008

rating

I made this for a BBQ with rave reviews. I found it very time consuming to skewer all of the potatoes so I threw them in a BBQ skillet.
posted by tercy13 | on 1/23/2008

rating

This is my favorite potatoe salad recipe. I'm not a fan of potatoes, but when I have company over for barbeques I always make a potatoe salad because everyone likes it. This was a hit with my company as well/
posted by hornelaura1 | on 8/7/2006

rating

I am a huge fan of garlic and this recipe did not let me down. It created the perfect balance between the tangy mustard and creamy mayo.
posted by a cook | on 7/13/2006

rating

Delicious! I think it would taste great warm as well.
posted by michellepope | on 11/1/2005

rating

My husband who is very difficult to please when it comes to potato salad actually complimented it. I've always used Miracle Whip over mayo for most recipes for a lighter taste and texture. TheItalian dressing compliments this way of thinking while adding a little more zest.
posted by rmorettin | on 8/20/2004

rating

posted by zeldin | on 6/15/2004