Grilled Potato Salad — Robert St. John

Ingredients

• 3 pounds red potatoes, cut into 1/4” thick circles
• 3 quarts water
• 1 Tbsp kosher salt
• 1/2 cup no-stick grilling marinade for vegetables
• 1 1/4 cups Blue Plate Mayonnaise
• 1/4 cup Yellow mustard
• 2 Tbsp Dijon mustard
• 2 Tbsp Rice vinegar
• 1 1 /2 tsp Black pepper, fresh ground
• 2 tsp Salt
• 1 cup Green onion, chopped
• 1 cup Red bell pepper, small dice
• 1 cup Celery, small dice
• 4 Eggs, hard-boiled and chopped
• 1 /4 cup Sweet pickle relish