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A twist on potato salad. Grill the potatoes to give them a smoky grilled flavor before tossing with traditional mayonnaise dressing.
2 pounds medium red potatoes, pierced with fork
3 tablespoons olive oil
1 1/2 teaspoons Lawry's® Seasoned Salt
2 ribs celery
1 medium onion, cut into 1/2-inch slices
1 large red bell pepper, quartered
3/4 cup mayonnaise
1/2 teaspoon Lawry's® Seasoned Pepper
Microwave potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking.
Mix oil and seasoned salt in small bowl. Grill potatoes and vegetables over medium heat 10 to 15 minutes or until potatoes are crisp and vegetables are tender, turning occasionally and brushing with oil mixture. Cool potatoes and vegetables slightly then coarsely chop.
Mix mayonnaise and seasoned pepper in large bowl. Add potatoes and vegetables; toss to coat well. Serve at room temperature.
(Amount per serving)