Creamy Grilled Potato & Mushroom Salad

Recipe originally from Kraft Diana Sauce recipe found online in 2016, but no longer on the website.

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Step 1

Cook potatoes in salted boiling water for 10 minutes, drain under cold running water. Transfer to large bowl. Add the mushrooms.

Step 2

Preheat grill to medium-high. Stir 2 tbsp of sauce with the vegetable oil and toss with potato/mushroom mixture. Grill 20 minutes on grill basket, turning often. Cool to room temperature.

Step 3

Stir remaining sauce with mayonnaise, coriander, and salt/pepper. Toss with all ingredients; serve at room temperature or cool. May be made ahead, but add baby spinach just before serving.