Follow these steps for perfect results
red potatoes
pierced with fork
onion
cut into 1/2-inch slices
red bell pepper
quartered
celery ribs
olive oil
mayonnaise
montreal steak seasoning
Pierce potatoes with a fork.
Microwave potatoes on HIGH for 7 minutes, turning halfway through.
Cut onion into 1/2-inch slices.
Quarter the red bell pepper.
Prepare celery ribs.
Brush potatoes and vegetables with olive oil.
Grill potatoes and vegetables over medium heat for 10-15 minutes, turning occasionally.
Cool potatoes and vegetables slightly.
Coarsely chop potatoes and vegetables.
Mix mayonnaise and Montreal steak seasoning in a large bowl.
Add potatoes and vegetables to the bowl; toss to coat well.
Sprinkle with additional Montreal steak seasoning, if desired.
Serve at room temperature.
Expert advice for the best results
Add other grilled vegetables like zucchini or corn.
Use a different type of mayonnaise for a different flavor profile.
Let the potato salad sit for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl or on a platter, garnished with a sprinkle of Montreal steak seasoning and chopped fresh parsley.
Serve as a side dish at a BBQ.
Serve with grilled meats or vegetables.
Crisp and refreshing
Complements the smoky flavors
Discover the story behind this recipe
Common BBQ and picnic side dish.
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