Grilled Potato Salad from Reynolds Kitchens

Details

Ingredients

• 1 pound baby potatoes, cut into quarters
• 1 small yellow onion, medium dice
• 3 tablespoons olive oil
• 2 stalks celery, medium dice
• 3 hard-boiled eggs, small dice
• ¼ cup mayonnaise
• 1 ½ tablespoons spicy brown mustard
• 1 teaspoon salt
• ¼ teaspoon pepper
• Reynolds Wrap® Heavy Duty Aluminum Foil